The Bite Magazine - Autumn/Winter 2021 - Issue 30

Images courtesy of Fairlight Studios bitecuisine enhance the flavours and aromas of various recipes, but its full complexity can be best enjoyed when tasted on its own. Suave and pleasantly charming, executive chef and co-owner of two Michelin stars Da Terra, Rafael Cagali and his team tantalised our palates dish after dish with flavours enhanced by the delightful taste of Parmi- giano Reggiano. He and chef-partner Paulo Airaudo first met when they worked at The Fat Duck in Bray, Berkshire and joined forces again to serve Latin Amer- ican inspired flavours with an Italian core at Da Terra. Cagali is originally from São Paulo in Brazil with an Italian background. He began his career in London at the age of 21 working in kitchens and then moved to Italy to work under Chef Stefano Baiocco at A Villa Feltrinelli for three years. In Spain, Cagali’s career progressed greatly, which led him to work for chefs Quique Dacosta and Martin Berasategui. He returned to England to join The Fat Duck by Heston Blumenthal and eventu- ally opened the Fera restaurant at Claridge’s. In 2019, he opened Da Terra alongside Paulo Airaudo and gained their first Michelin star eight months later. Born in Argentina to Italian immi- grants, Paulo Airaudo has worked in restaurants around the world since the age of 18, including Mexico, Peru and Europe. He joined legend- ary restaurants including three Michelin stars The Fat Duck in Bray, UK and Arzak in San Sebastián, Spain; and one Michelin star Magnolia in Italy. Airaudo opened his first restaurant, Amelia in San Sebastián (Donostia) in April 2017, the city where he once embarked on his European adventure and received a Michelin star after only half a year. We started the five-course fine dining meal with Par- mesan Doughnut, a light crumbly, chewy dough with delicious melted parmesan inside and flaked truffle on the top, neatly placed in a circle of sautéed mushrooms