The Story of Cedars in Alguer
Jesus Lee Maalouly
I was born in Lebanon, where food was never simply food — it was a language of love, generosity, and connection. Some of my earliest memories are in my family kitchen, cooking for friends and loved ones, long before I ever imagined this would become my profession.
My first career was in interior design. I was fascinated by atmosphere, detail, and the way spaces can make people feel. At the age of 24, I moved to Italy and began a new chapter, learning the discipline and precision of professional kitchens.
Over time, my path evolved into luxury hospitality. I became a hotel manager in South Tyrol, where I refined my understanding of service, guest experience, and the art of anticipation — knowing what a guest needs before they ask.
"Six years ago, I made Alghero my home."
Working closely with international guests through property management, I noticed something important: people were not just looking for a meal — they were looking for an experience. They wanted to feel welcomed, guided, and immersed in the culture of Sardinia.
My Philosophy
When I enter a guest’s home, I don’t simply cook. I curate an evening.
• I help my guests design their menu according to their tastes, their mood, and the moment they want to create.
• I personally select the ingredients and carefully pair Sardinian wines to complement each dish.
• During the dinner, I share the story behind what they are tasting — the origin of the ingredients and the heritage of Lebanese cuisine.
• Every detail matters — from the first preparation to the final perfectly clean kitchen I leave behind.