{"id":17699,"date":"2025-08-27T08:52:03","date_gmt":"2025-08-27T07:52:03","guid":{"rendered":"https:\/\/restaurantsbrighton.co.uk\/jobs\/?p=17699"},"modified":"2026-02-20T13:25:22","modified_gmt":"2026-02-20T13:25:22","slug":"meet-rafael-cagali","status":"publish","type":"post","link":"https:\/\/restaurantsbrighton.co.uk\/jobs\/blog\/meet-rafael-cagali\/","title":{"rendered":"Meet Rafael Cagali"},"content":{"rendered":"

Mar\u00e9 <\/b>by Rafael Cagali<\/a> brings Michelin-starred flair to Church Road in Hove, blending modern Italian cooking with South American influences. Created by acclaimed chef Rafael Cagali, the Hove restaurant<\/a> offers a vibrant menu inspired by his Brazilian heritage and Italian roots. In this interview, Rafael shares the story behind Mare, his passion for seasonal ingredients, and why Brighton and Hove was the perfect place to launch his latest culinary venture.<\/p>\n

Can you tell us a bit about your background and the chefs or kitchens that have influenced your journey?<\/h3>\n

I was born and raised in Sao Paulo, Brazil. In my early twenties I left the University of S\u00e3o Paulo, where I was studying Economics, to move to London. Originally, I only wanted to stay for a year to improve my English but, coming over, I needed a job to generate an income so I started working in a kitchen. That\u2019s where everything started for me. In that role, I gained a passion for cooking and I felt that I wanted to progress within the kitchen. I also wanted to work with different chefs so I soon relocated to Italy, where my family heritage originates, and was fortunate enough to work with Chef Stefano Baiocco at the Grand Hotel Villa Feltrinelli on Lake Garda. That role really shaped me and developed my passion further, so I moved to Spain for a couple of years to work at Martin Berasategui in Donostia, followed by Chef Quique Dacosta\u2019s three Michelin-starred restaurant in Denia. I then made my way back to London to work at The Fat Duck – I was inspired by the journey of Heston Blumenthal and how he\u2019d become a success as a self-taught chef, so it was a dream opportunity for me. After that, I worked with Simon Rogan on the opening of Fera in Claridge\u2019s, until the opportunity came for me to open Da Terra in 2019.<\/span><\/p>\n

How has your Italian-Brazilian heritage shaped your approach to cooking?\u00a0<\/b><\/h3>\n

My approach to cooking hasn\u2019t just been shaped by my Brazilian-Italian heritage, but it\u2019s also been influenced by me working in other countries such as Spain and Italy, and living in the UK for such a long time. Working with different cultures has shaped my cooking style the most. <\/span><\/p>\n

What do you love most about working in hospitality?<\/h3>\n

For me, I love hospitality for a number of reasons. One, is because you know that everyday is going to be different. Another is that hospitality provides you with opportunities to meet new people from different backgrounds. Each one of us has a different story. Hospitality makes you feel united and we\u2019re all led by the passion for what we do.\u00a0<\/span><\/p>\n

What is Mare, and when is it opening?<\/h3>\n

Mare is a restaurant that will open in Hove in September. It will have more of a casual approach than my London restaurant, Da Terra, which excites me as I\u2019ve always wanted to open something slightly more laidback. It will offer an a la carte menu that draws inspiration from my background, offering food that you want to be eating on a day-to-do basis with a pinch of refinement. <\/span><\/p>\n

Why did you choose Brighton and Hove as the location for Mare?<\/h3>\n

An opportunity came about for us to move into a beautiful site that we couldn\u2019t miss, and I\u2019d been looking for a long time to open a space outside of London. It also just so happened that Mare\u2019s Head Chef Ewan was moving from Da Terra to Brighton at the same time. It all fell into place.<\/span><\/p>\n

What excites you about Brighton as a city, both professionally and personally?<\/h3>\n

I\u2019ve been getting to know Brighton more and more, exploring the city and getting a good feel for it (especially on the days that Da Terra is closed). I like that every place I go to has a distinct personality. There\u2019s lots of independent businesses, and the whole city has such great character to it. It feels really unique, with its own special vibe. <\/span><\/p>\n

How does Mare fit into your wider restaurant family, alongside Da Terra and Elis?<\/h3>\n

Mare fits in between Da Terra and Elis. Both restaurants are located within the same space but are totally different concepts. I want to see Mare sit between that. It will be the middle sibling! <\/span><\/p>\n

What is your overall vision for Mare?<\/h3>\n

I want it to grow into a beautiful neighbourhood spot where the locals are regularly coming back, as well as being a destination for out-of-towners. The place is looking beautiful and I want people to see that we have the best quality produce, which has been sourced locally as much as possible.<\/span><\/p>\n

How would you describe the Mare experience to someone who\u2019s never heard of it?<\/h3>\n

It\u2019s hard to describe right now, being a brand new place, but it\u2019s something that we\u2019re working on to make sure it has our personal touch at its core. <\/span><\/p>\n

Mare means \u2018tide\u2019 \u2013 how does that theme influence your thinking and the menu?<\/h3>\n

Mare<\/span>\u00a0means \u2018tide\u2019 in Italian. We chose it as a nod to my Italian heritage but also because it is reflective of the sea. The menu will be like the rhythm of the tide, always changing.\u00a0<\/span><\/p>\n

What kind of menu can diners expect at Mare?<\/h3>\n

The menu will have little snacks coming from the bar, as well as smaller plates that can be shared, and bigger courses for two people to share. There will also be a selection of sides to choose from, and a curated \u2018tasting\u2019 experience from the chef.\u00a0<\/span><\/p>\n

How will the food at Mare differ from what guests may have tried at Da Terra or Elis?\u00a0<\/b><\/h3>\n

It will be a totally different experience but it will have influences from both sides. Casual, but with some of the bold flavours from Da Terra. <\/span><\/p>\n

Will Mare be aiming for Michelin star recognition like Da Terra?<\/h3>\n

We want to create a successful restaurant regardless of the accolades. We are there to create an incredible environment, serve good food, and give our guests excellent service. <\/span><\/p>\n

How involved will you be in the day-to-day running of the restaurant?<\/h3>\n

Although I will be largely based in Da Terra, I will oversee the Mare operation, staying in constant contact with Ewan and Jake and coming down to the restaurant regularly for menu changes and updates. <\/span><\/p>\n

Who will be leading the kitchen and front-of-house team at Mare?<\/h3>\n

The kitchen will be led by Ewan, who will act as Head Chef on a day-to-day basis. The restaurant will be led by Jake, our new Restaurant Manager. <\/span><\/p>\n

Tell us about your relationship with Head Chef Ewan Waller \u2013 why was he the right person for this role?<\/h3>\n

Ever since Ewan started at Da Terra he has shown a strong personality and willingness. He\u2019s a great team player and his ability to listen and absorb information is brilliant. He\u2019s young but an incredible chef who is only growing in his skills. When this opportunity came to me, and he was already moving down to Brighton, it was a no-brainer.\u00a0<\/span><\/p>\n

What does success look like for Mare in its first year?<\/h3>\n

We\u2019ve received such a lovely welcome from the local community. I want to try my best to be an incredible and successful restaurant for the locals – where people can come and experience a good time. <\/span><\/p>\n

What advice would you give to aspiring chefs who want to open their own restaurant?<\/h3>\n

Every chef has their own desire to own their own restaurant, but restaurants aren\u2019t just about yourself. Restaurants are about a whole team – about everyone who is involved. While it\u2019s important to be a good chef, you have to have good people next to you that are willing to listen, and that you\u2019re willing to listen to. You also need experience of running a restaurant before opening your own. This will give you such invaluable experience that you will be able to replicate for yourself.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Marea by Rafael Cagali has landed in Hove, blending Italian elegance with Brazilian flair. We spoke to the Michelin-starred chef about his new restaurant, seasonal flavours and why Brighton is the perfect setting.<\/p>\n","protected":false},"author":4,"featured_media":17701,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2526,2832],"tags":[],"class_list":["post-17699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interviews","category-new-opening"],"acf":[],"yoast_head":"\nMeet Rafael Cagali | Chef at Hove's Newest Restaurant Mare<\/title>\n<meta name=\"description\" content=\"Mare by Rafael Cagali brings Michelin-starred flair to Hove, blending modern Italian cooking with South American influences.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/restaurantsbrighton.co.uk\/jobs\/blog\/meet-rafael-cagali\/\" 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