Lara Espirito Santo & George Mcleod

Opened in 2021, SEM (meaning “without” in Portuguese) is a bold exploration of zero-waste cooking, regenerative sourcing and a belief that gastronomy can be a catalyst for systemic change.

Lara, born in Rio de Janeiro and raised across South America, began her career in sustainable development before retraining as a chef. What first felt like a change of direction soon revealed itself as a continuation of her life’s work, using food as a tool for building a more regenerative future. Today, she serves as SEM’s Impact Director, bridging her expertise in policy and sustainability with the craft of hospitality.

George, originally from New Zealand, forged his culinary path in kitchens across New Zealand and the UK, including a formative role at Silo in London, the world’s first zero-waste restaurant. At SEM, his cooking transforms overlooked ingredients: roots, stems, offcuts, invasive species, into dishes full of vibrancy and depth, earning him international recognition, including the One Knife award at the Best Chef Awards.

Their shared vision and inventive cooking will bring a bold, future-facing perspective to the raw ingredients of Lofoten.