Rafael Cagali & Charlie Lee

Rafael Cagali Chef / Owner

Born in São Paulo to Brazilian and Italian grandparents, Rafael Cagali’s journey as a chef began somewhat unconventionally. Unsure of what he wanted to do in life, he studied Economics at the University of São Paulo before leaving Brazil for London to learn English. To fund his course, he began working part-time in kitchens, developed a love for cooking and enrolled in a course at Westminster Kingsway College in Hospitality and Catering.

After graduation, Rafael relocated to Verona to join the team under Chef Stefano Baiocco at the Grand Hotel Villa Feltrinelli on Lake Garda. He stayed there for three and a half years before moving to Spain, firstly to Martin Berasategui and his stellar restaurant in Donostia-San Sebastián in the country’s Basque Region, before Chef Quique Dacosta’s three Michelin-starred restaurant in Denia on the Mediterranean coast. In 2012, England was next, to Heston Blumenthal’s three Michelin-starred The Fat Duck in Bray. He was soon offered a permanent position, remaining for two years. His next move saw him join Simon Rogan and his team for the opening of Fera at Claridge’s in London’s Mayfair, where Rafael assumed responsibility for Aulis, Fera’s in-house development kitchen. Such was its popularity when Aulis rebranded to a chef’s table Rafael headed up the kitchen.

In 2018, the owners of the Town Hall Hotel in Bethnal Green were looking for a chef to take over the restaurant space there and Rafael jumped at the chance. In January 2019, Da Terra opened its doors, earning its first Michelin star within eight months, and its second in 2021. Da Terra connects ingredients, nature and people, melding Rafael’s international experience working at the pinnacle of fine dining with the nostalgia of his Brazilian roots and Italian heritage.

Charlie Lee, General Manager

Charlie oversees the day to day running of Da Terra. With previous experiences at restaurants such as Skylon, The Fat Duck, Koffmann’s, Rosewood London and Fera at Claridge’s in which during that time he also became a finalist in the 2016 Gold Service Scholarship. He is always there to make sure the restaurant runs smoothly.