Portrait by Matheus Luz Cagali; food photography by Alex Teuscher
Chef Patron Rafael Cagali of London’s two Michelin-starred Da Terra shares his life in food
Rafael Cagali shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Originally from Sao Paulo in Brazil with an Italian background, Rafael started his career in London at the age of 21, before moving to Italy to work under Chef Stefano Baiocco at A Villa Feltrinelli, where he spent over the years.
Growing in his career, he decided to go to Spain to work for Chef Quique Dacosta and Martin Berasategui. From there, he returned to England to join The Fat Duck by Heston Blumenthal and opened Fera at Claridges. Leading the Aulis in Fera, Rafael carried on with Simon Rogan as head chef of Aulis.
Opening Da Terra in January of 2019, the restaurant gained its first Michelin star just eight months in. Following a very eventful 2020, Da Terra was then awarded its second star in the Michelin guide of 2021. Rafael Cagali’s experimental cuisine is inspired by the flavours of his origins and the influences of his culinary experiences throughout his career. He shares with us his life in food.
What are your earliest memories of food?
Some of my earliest memories are rooted in the kitchen: the smell of butter melting in a pan, pots bubbling on the stove, and the quiet comfort of sitting at the table while someone cooked for me. Food always felt like care.
How would you describe your relationship with food?
It’s evolved over time. Food is pleasure, creativity, and connection for me, but it’s also about respect, for ingredients, for producers, and for the people you’re feeding.
What was the first meal you learned to cook?
A simple pasta dish. Nothing fancy, but learning how a few basic ingredients could come together and actually taste good was both the starting point and a turning point.
How did working with food become your career?
When I moved to London about 22 years ago, my first job was in a kitchen. I was a student and needed a job mainly, so then the passion started to develop from there.
What’s your go-to breakfast?
Eggs, always. Usually with good bread and coffee: it is a very simple rite, but so satisfying, and the perfect act to start off the day.
If you’re impressing friends and family at a dinner party, what are you serving up?
Something comforting but thoughtful. It would be a recipe which uses seasonal produce, bold flavours, and a dish I’ve cooked enough times to relax and enjoy the evening rather than stress over it.
Who is your culinary inspiration?
Anyone who cooks with honesty and intention, chefs who respect ingredients and home cooks who feed people with love.
What would your last meal on earth be?
That’s a difficult question. I would say something nostalgic. I would like it to be a dish tied to memory, eaten slowly, with good wine and better company.
What’s your go-to comfort food?
Carbs. Pasta, potatoes, bread (ideally all three of them, in some form).
What’s the go-to quick meal you cook when you’re tired and hungry?
A bowl of pasta with olive oil, garlic, chilli, parmesan, and sage. My idea of fast food, but done right.
What is one food or flavour you cannot stand?
Artificial sweetness: it just sadly overwhelms everything else.
Hangover cure?
Greasy food, strong coffee, and time.
Sweet or savoury?
Savoury, but I am a sucker for sweets too.
Fine dining or pub grub?
Both have their place: it’s about context, not pretension.
Favourite restaurant in Ireland?
Ireland has so many brilliant places right now but I really liked Chapter One in Dublin. And I have another favourite too, actually, Terre.
What are your thoughts on the Irish foodie scene?
It’s vibrant, confident, and finally embracing its own identity. There’s real pride in Irish produce now, and it shows.
What’s your favourite thing about cooking?
The moment someone tastes your food and you can see it land. For me, it’s about that quiet nod or smile that says everything.
What does food mean to you?
Food is connection. It’s how we slow down, show care, and come together, whether that’s around a table or in the kitchen.
Food for thought – what needs improving in the Irish food scene?
Better working conditions and sustainability across hospitality. Great food shouldn’t come at the expense of people’s wellbeing.
Chef’s kiss – a standout foodie experience recently?
A meal that didn’t try too hard: perfect produce, great pacing, and genuine warmth. That’s what stays with you.
Compliments to the chef – who deserves praise?
Anyone quietly doing the work day in, day out: chefs, bakers, producers, and home cooks keeping standards high.
Secret ingredient – what makes the perfect dining experience?
Care. When care is present (in the food, the service, the atmosphere), everything else falls into place.
Portraits by Matheus Luz Cagali; food photography by Alex Teuscher.
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