Voices: Valentin Raffali

Valentin Raffali, chef from Marseilles,
the rising star of the gastronomic scene.

Valentin Rafalli's career has been shaped by an atypical background and a passion for cooking, art and culture.

Le Monde devoted an article to him with an evocative title: "L'ascension d'un prodige de la gastronomie marseillaise" ("The rise of a gastronomic prodigy from Marseilles").

At the age of 15, Valentin entered the world of cooking and began his apprenticeship with Serge CHENET, Chef Meilleur Ouvrier de France, where he acquired a formative and demanding experience. His desire for discovery and adventure led him to explore Australia, England and Switzerland, broadening his culinary horizons. On his return to Marseille, strengthened by his experience and driven by a clear vision, he joined forces with eminent chefs such as Lionel LEVY. He climbed the ladder from brasserie to Michelin-starred restaurant. The real turning point came when he discovered La Mercerie, run by English chef Harry CUMMINS. Attracted by the restaurant's innovative vision, he joined this daring team, transforming his way of cooking. After gaining experience in New York, Valentin Raffali returned to Marseille to open his own restaurant. And so LIVINGSTON was born. His innovative approach and creative cuisine make LIVINGSTON unique in contemporary French gastronomy. Valentin Raffali embodies a new generation of chefs, ready to push back the boundaries to create a unique culinary experience. Through his cuisine, Valentin Raffali leaves an indelible mark on the French culinary scene.