Born in São Paulo to Brazilian and Italian parents, Rafael Cagali’s journey into his career as a chef was far from conventional. Leaving school and unsure of what he wanted to do in life, he chose to study Economics at university in São Paulo. At the age of 20, Rafael moved to London to learn English and to fund his studies, he began working part-time in kitchens. It was here, he found a passion for cooking and began to seriously consider training as a chef. A course at Westminster College in Hospitality and Catering was to follow, including work experience in the city’s diverse European restaurants.
25 years old, he relocated to Verona where his family heritage lies. Not long after, he joined the team under Chef Stefano Baiocco at the Grand Hotel Villa Feltrinelli on Lake Garda where he remained for three years, before moving to Denia in Spain to work under Quique Dacosta in his eponymous three Michelin-starred restaurant.
In 2012, he moved back to London and took the opportunity of a stagiaire in Heston Blumenthal’s The Fat Duck in Bray. Upon completion, he became Chef de Partie for two years. Rafael then joined Simon Rogan and his team for the opening of Fera at Claridge’s and assumed responsibility for the development kitchen, Aulis. In 2019, Chef Cagali embarked on his own culinary venture, opening Da Terra in London.
