Rafael Cagali
The story of Rafael Cagali is a journey across places, cultures and culinary traditions. Born in São Paulo to Brazilian and Italian grandparents, Rafael grew up with food as a natural part of everyday life. His mother and aunt were among the first to open Brazil’s popular “per kilo” self-service restaurant concepts, where he would spend time with his family after school.
Cooking, however, was not originally part of his career plan. Rafael began by studying Economics at the University of São Paulo before leaving Brazil for London, initially to learn English, travel and explore the world. To fund his studies, he began working part-time in kitchens—and unexpectedly discovered a passion for cooking. He went on to study Hospitality and Catering at Westminster Kingsway College, developing a foundation in classical European technique.
A desire to explore his Italian heritage then took him to Verona and Grand Hotel Villa Feltrinelli, where he joined Stefano Baiocco’s team. It was there that he learned the importance of discipline, focus and consistency—principles that have remained with him throughout his career.
His journey continued in Spain, first with Martín Berasategui and later at Quique Dacosta’s three-Michelin-starred restaurant. The combination of exceptional produce and avant-garde technique proved transformative, cementing his love for cooking. In 2012, Rafael moved to Heston Blumenthal’s three-Michelin-starred The Fat Duck, immersing himself in its distinctive approach to flavour and multi-sensory dining. He later joined Simon Rogan at Fera at Claridge’s, eventually taking responsibility for Aulis, the restaurant’s development kitchen and chef’s table.
These experiences came together in 2019 with the opening of Da Terra in London. Its name, taken from the Italian phrase meaning “from the earth,” captures the philosophy at the heart of Rafael’s cooking: connecting ingredients, nature and people. Here, his international fine-dining experience meets the nostalgia of his Brazilian roots and Italian heritage, resulting in a culinary language that is distinctly his own.
Da Terra received its first Michelin star just eight months after opening, followed by a second in 2021. Exceptional produce remains fundamental to the restaurant, from British farmers and fishermen to small-scale Brazilian suppliers, with provenance, tradition and transparency playing an important role in the ingredients that reach the table.
At Gastrosophy Fest 2026, Rafael Cagali will join the conversation around The Value of Nourishment and Its Journey, bringing a perspective shaped by different cultures and exploring how ingredients, memory and personal identity can come together through gastronomy.
Chef & Owner of Da Terra
2 Michelin Stars