Rafael Cagali’s path to becoming a chef was unconventional. Raised in São Paulo by Brazilian and Italian parents, he initially pursued Economics at university before discovering his passion for cooking while working in kitchens to support himself in London. This led him to train at Westminster College, gaining experience in the city’s diverse culinary scene.
At 25, he moved to Italy, joining Chef Stefano Baiocco at Grand Hotel Villa Feltrinelli on Lake Garda, where he spent three years refining his skills. He then worked under Quique Dacosta in Spain, immersing himself in the precision of three-Michelin-starred cuisine.
In 2012, he returned to London for a stagiaire at The Fat Duck, later becoming Chef de Partie. He then joined Simon Rogan’s team for the opening of Fera at Claridge’s, overseeing development at Aulis.
In 2019, Cagali launched Da Terra in London, where he blends his Brazilian and Italian heritage with modern techniques. His journey reflects a deep commitment to craftsmanship and innovation, shaping his distinctive culinary style.
