About us

Rafael Cagali’s experimental cuisine is inspired by the flavours of his origins and influences of his culinary experiences throughout his career. It is through serendipity that his first solo venture is partnering with Paulo Airaudo to open Da Terra Restaurant.

Opening in January of 2019, after 8 months and followed by hard work and dedication, Da Terra Gained its first MICHELIN star. Following a very eventful 2020, we were then awarded our second star in the MICHELIN guide of 2021.

Rafael Cagali

Chef

Originally from São Paulo in Brazil with an Italian background, Rafael started his career in London at the age of 21. Moving then to Italy to work under Chef Stefano Baiocco at A Villa Feltrinelli where he spent over 3 years.

Growing in his career he decided to go to Spain to work for Chef Quique Dacosta and Martin Berasategui. From there, he returned back to England to join The Fat Duck by Heston Blumenthal to then opening Fera at Claridges. Leading the Aulis in Fera, Rafael carried on with Simon Rogan as head chef of Aulis.

Paulo Airaudo

Chef

Chef Paulo Airaudo was born in Argentina to a family of Italian immigrants. Since the age of 18 he has worked around the world, including in Mexico, Peru and in a number of European countries.

In Europe he gained experience in legendary restaurants such as Arzak in San Sebastián, The Fat Duck in London and Magnolia in Italy. In April 2017, he opened Amelia, in San Sebastian, gaining after only six months opened, its first Michelin Star.

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.

Jing Wang

Head Chef

Jing has previously worked in Midsummer House and also part of the team along with Rafael in Fera at Claridges. Since day one, Jing has been side by side with Rafael leading the kitchen team.

Alvin Luk

Beverage Manager

With great experience previously at Koffmann’s, The Dorchester and La Dame De Pic, Alvin brings knowledge and passion to the team. Alvin has worked previously with Charlie and join teams again at Da Terra.

Joe Holness

Sous Chef

Joe was part of the opening Team. He is an excellent chef and a natural teacher. His talent secures the stability of the team.

Marcus Foss

Senior Chef de Partie

Marcus also has been part of the team since day one. He is super dedicated and passionate about his job; a true asset to the team.

Would you like to join our team?

Contact us