Chef Rafael Cagali was born in São Paulo, Brazil, though he is of Italian descent.
He moved to London to work in kitchens aged 21, followed by a 3-year bout working with Stefano Baiocco at A Villa Feltrinelli.
The young chef then moved to Spain to work for Quique Dacosta and Martin Berasategui before joining the team at The Fat Duck. The chef helped open Fera at Claridges and took on the role of head chef at eight-seater development kitchen, Aulis, under Umbel restaurant group owner and acclaimed chef, Simon Rogan.
The chef opened Da Terra Restaurant in 2019 in partnership with Paulo Airuadi, who he met at The Fat Duck, and the restaurant gained its first Michelin star that same year.
Following a very eventful 2020, it was awarded a second Michelin star.
Chet's impressive background
Chet has worked with some of the finest chefs across a variety of Michelin-starred restaurants, honing his craft before opening BiBi.
Having, by his own admission, overlooked what Indian ingredients could offer, Chet had a spell at Mugaritz in the Basque region of Spain, which was ended when Simon Rogan brought him back to the UK to play a key role
The two chefs first met over 15 years ago during their time at L’Enclume and have remained friends ever since. Now, they’re reuniting to create a playful, vibrant menu that celebrates their shared love of bold flavours and their respective heritages.
Expect Rafael’s dishes to highlight his Brazilian and Italian roots, drawing on the sharing plates concept he explores at his restaurant Elis, combined with the refined techniques he’s known for at Da Terra. Chet will bring his signature vibrant Indian-inspired flavours, shaped by childhood memories and years spent in some of the world’s top kitchens.
Chet said: “I can’t wait to welcome Rafa and his team to BiBi. His food always leaves a lasting impression, and it’s going to be a joy to explore how our styles connect after so many years.”
Rafael added:“Though I’ve known Chet for years, this is our first chance to cook together. I’m excited to explore the hidden links between Brazilian, Italian, and Indian cuisine and discover new ways to bring them together.”
Written by abi kinsella
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