Alfredo Franco was born in Manila, Philippines in 1965. He completed compulsory schooling
by correspondence, because of the many trips he undertook with his family. He quickly
developed an interest in cooking so that he decided to enter the Culinary School of Paris,
where he successfully graduated at the age of 21. Passionate and curious, he then traveled to
various Asian and European Countries, including Spain and France, in order to discover other
tastes, cuisines and cultures. During his travels, he had the opportunity to work in various
restaurants and to improve his cooking skills. In Paris he found a job at the Japanese
restaurant Osaka, where he benefited from the advice and training of great Japanese Chefs. At
that time he developed a real passion for Asian and Mediterranean cuisine, rich in products from the sea and fresh
Alfredo Franco decided to settle in Switzerland at the age of 23. He worked at the Mövenpick
restaurant as a “chef de partie” for several years before completing his military service in the
Swiss army as an infantry soldier. Afterwards, he was offered a job as Chef at the restaurant
of the Hôtel des Trois Couronnes in Vevey. There he improved his skills in European haute
cuisine by working alongside top European Chefs.
At that time, Mediterranean restaurants in the region, which he found too expensive, disappointed him.
That led him to the idea of opening a Mediterranean and Asian fusion fast food restaurant that would offer good quality products
for a reasonable price in the heart of Lausanne. By chance, he met a businessman, Mister
Attias, who was immediately inspired by the project and decided to join. Alfredo Franco
could therefore benefit from his knowledge and experience in management and business
administration. The restaurant Ma-Jong SA opened June 21, 1995 and since then it has
enjoyed a considerable success. The restaurant has developed a solid loyal customer base and
nowadays, people see it as an institution in Lausanne.
Alfredo Franco wants to pass on his knowledge and to share his experience, that's why he has
decided to open his establishment in the Philippines, what he perceives as a homecoming