Born and raised in the South of France, Valentin Raffali began cooking at a very young age and quickly stood out for his creativity and authentic style in the kitchen. Following a job with Harry Cummins in New York, he began to experiment with his own style, creating dishes spontaneously, focusing on intense flavours, and cooking with flame and charcoal. Val is said to cook the way he loves to eat, spicy.

Upon his return to France, Val opened Livingston in his hometown of Marseille with The Small Group France 5 (Harry Cummins, Julia Litton and Laura Vidal). The restaurant quickly garnered attention from foodies all over the world for the edgy modern comfort food, selection of organic wines, smokey charcoal flavours,  and of course playing loud music all night long. Every week there is a new a la carte menu created and there are consistent ingredients that are truly what are part of Val’s DNA; Smokey, spicy, grilled Yakitoris, Sashimi, and some fried goodies. Livingston won best French Wine Bar by Le Fooding in 2022. 

“My intention was to create a place that would welcome anyone, a place I’d go to with friends for fun, great food and music.  Livingston is my home, I want you to feel good inside and want this place to be a reflection of the world I wanted to create. We are a group of friends hustling together, and I really take food seriously when I am in my zone. Food is my life and apart from that I don't take myself too seriously.” - Chef Val

What are your greatest inspirations or influences in life and in work?

For Food:

• Harry Cummins LA MERCERIE - Marseille

• Luke Burgess - Tasmania

• Tamir Nahmias ADAR - Paris

• Lee Thiernan and team BLACK AXE MANGAL - London

• Bertrand Grébaut and team SEPTIME - Paris

• Jeremiah stone and Fabian Von Hauske and team CONTRA / WILDAIR - NYC

• Roberta’s team - NYC

Other Inspirations:

• LIAM MAC RAE - STUSSY’S FALL ’22

• LUCIEN CLARK skateboard footage

• STEVIE WILLIAMS - DGK’s section in the kayo Corp distribution ‘It’s Official »

• KID CUDI - MAN ON THE MOON 

• MOBY - 18

• JORJA SMITH

• NUJABES - 1974. 2010

• JM BASQUIAT - 1960. 1988

• A. BOURDAIN - 1956. 2018

GREATEST LIFE INSPO

• NEW YORK CITY

Tell us Val how do you describe what you do? 

What I do is radical and I don’t fuck around. I spend my life cooking and I love it.

Things change often in the kitchen but I follow my gut because the creation process is spontaneous. I get bored very quickly and the energy of a new plate is beautiful-so when the energy naturally disappears after 2 or maybe 3 days the dish is out and something new is born! 

I don’t cook for a living and  I don’t cook for people.  Those words may sound controversial and I am fully aware of that but I really do it for my team and for myself - and then for my clients. The craftsman promise must be kept, the food needs to be sharp, well thought out and prepared with consistency, so this is what I do and how I want to deliver. Part of my culinary process is to design dishes based on what is available and I like to work with the same producer’s I’ve been working with for years - they start the work, and we follow. 

Val, what made you want to become a chef? 

My first kitchen job was as an apprentice at 14 years old. It gave me freedom, and allowed me independence.  I could  buy my skate-shoes and beers with friends whenever I wanted, and I really wanted to always have that freedom. Jamie Oliver’s The Naked Chef was my first cookbook. I lost my dad young, and the few memories I have are of him are cooking so that had an influence on me. I’m from an honest hard working family and moments around the table were important.

What sets your cuisine apart?

The menu format probably sets my cuisine apart, I like the contrast between an aged delicate raw fish and a naughty Pizzetta, fuck the rules!

The Livingston skeleton includes:

• 1 grilled pizzetta cooked on the BBQ

• 2 raw fish

• 1 naughty fried thing

• 2 vegetarian plates

What does this " revival of the Marseille cooking scene” entail Val?

The Marseille culture is firstly based on how naturally nice and accessible the people are. 

A Charly pizza slice on my way home when I used to live on rue d’Aubagne, a quick coffee with my friend Jeremy the sommelier at Epicerie l’idéal, a late night dinner at Mama Africa. Sunset with a half and half pizza at les Goudes facing the sea. Marseille is diversity, cultural exchange, North African influence, Italians, Comorians etc...There is a special energy here, people are loud and drive fast, so you better not be late at the green light.

The food scene revival has been unlocked by young motivated hard workers who have come to live here, few were born here, but they each bring something new to Marseille, perhaps something more exciting or even funny. Our identity is not defined by where we’re from but in what we stand for. I’m born and proud to be from Marseille but my identity is born in a place somewhere else, with no name and boundaries.

Besides your culinary craft, what other arts or activities do you enjoy?

I sleep, and drink fresh beers with music in the sun when I’m not working. I’m obsessed and love what I do- I have no space available for something else right now but this is temporary. I’m from a modest world where if you want something you have to get up earlier than others to get it. I could have never dreamed of where I am at today, and I must protect that. 

I read and love your post about the weirdness of kitchen life. 

“It’s the science of a controversial pain, being a chef will hurt you, will smoke your brain. We are locked up in a jail that we love, everybody wants to be out of it but it’s been 10 years and you are still there, you look older than you should brother, how was Vietnam? “

Chef, one last question, is there a special wine you recommend, asking for a friend ;)

2 Brothers Domaine Mosse - Les Bonnes Blanches 2020 - Loirse Saumure - Joseph et Sylvestre Mosse

valentin raffali instagram

Livingston Marseille