kitchen operations support at Antidote Hospitality
Shane Pearson
Executive Chef
With 30 years of experience, Shane is a distinguished professional chef who brings structure, organisation, and efficiency to busy kitchens. He’s an expert in building high-performing teams, streamlining operations, and implementing the right systems and processes to ensure kitchens run smoothly and profitably.
Shane has transformed restaurants and hotels into thriving culinary destinations, earning Michelin Guide recognition along the way. But beyond the creativity, he understands the importance of kitchen systems, compliance, and financial controls. From costing menus and managing stock to ensuring health & safety, supplier relationships, and staff training are all on point, he knows that success in hospitality is as much about process as it is about passion.
Originally from South Africa, Shane also brings a love for bold, open-fire cooking and sustainable ingredients, working closely with local producers to ensure quality and consistency. But his real strength lies in helping businesses get the foundations right—so chefs can focus on creating great food without the chaos.
At Antidote Hospitality , Shane is helping hospitality businesses implement structure, improve efficiencies, and get their kitchens working smarter, not harder. If your business needs support in systems, processes, or paperwork, he’s the person to talk to.
Drop a message if you’d like to connect—Shane’s always happy to chat!
Matt Burgess
Culinary Director
Matt is a chef, menu development specialist, and live-fire cooking expert with over 30 years of experience in some of the most exciting kitchens in New Zealand and London.
A proud New Zealand Māori, Matt began his career in Wellington, cutting his teeth in iconic restaurants like Dockside, Café L’Affare, and the legendary Matterhorn.
In 1998, he moved to London, where he worked at the newly opened Soho House & Co in Greek Street, before taking on senior chef roles at Bluebird Chelsea, Gordon Ramsay’s Maze Grill, and Jamie Oliver Restaurants Threadneedle Street site. In 2015, he became Group Executive Chef at Caravan Restaurants | B Corp™ and Vardo Restaurants, helping to grow the brand from two to seven sites.
Now running his own food consultancy, Kaiwhenua Ltd - meaning Food from the Land in Māori - Matt works with top hospitality brands, crafting innovative menus and recipes for YETI, Goodman Restaurants, Beast Restaurant, Red Engine Team and their London Shuffle Club, Busaba, Caravan Restaurants | B Corp™, and Big Green Egg UK, among others. His expertise lies in designing food concepts that balance bold flavors, seasonality, and commercial viability, particularly for high-end restaurants and premium offerings.
Beyond consultancy, Matt is a live-fire and BBQ aficionado, serving as an ambassador for leading global BBQ brands like Weber LLC, OFYR , and Big Green Egg UK. He also runs Kaiwhenua Supperclub, a sell-out dining experience hosted at prestigious locations such as Fortnum & Mason, HUNTER GATHER COOK LIMITED, TRIBE Hotels, and Caravan Restaurants | B Corp™ Coffee Roasters.
Passionate about product development, Matt has also launched his own range of award-winning condiments under the brand “Kai by Matblak”, now stocked at Selfridges and Fortnum & Mason. Known as @matblak on Instagram, he continues to inspire both chefs and home cooks through his love of fire cooking, bold flavors, and expertly crafted menus and we are so happy to have him onboard with Antidote Hospitality!
Drop a message if you’d like to connect.
Paul Kirk
Head Of Food
Introducing is our man in the North, Paul Kirk, a true force when it comes to culinary operations and brand development.
Paul is a dynamic culinary leader with a proven track record of driving success for award-winning hospitality brands. His expertise lies in building brand identity, optimising kitchen operations, and leading high-performing teams, shaping some of the most recognised dining experiences in the casual dining scene.
Specialising in new restaurant openings, most recently with Mission Mars, working alongside their brands Albert's Schloss, Rudy's Pizza Napoletana, Paul has led projects from the ground up - everything from kitchen design and menu development to launch execution, ensuring smooth operations and strong market positioning.
He’s a master at streamlining workflows, implementing financial controls, and fostering strong supplier relationships to deliver high-margin, high-quality food offerings.
But it doesn’t stop there. Paul is passionate about team development and training, creating programs that boost retention, enhance performance, and uphold the highest standards of food safety and compliance. His meticulous approach to recipe building guarantees consistency across all operations, making sure every dish is executed to the highest standard.
Paul also brings serious expertise in operational compliance, conducting regular audits, food brand reviews, and health and safety checks to maintain excellence across multiple sites. His leadership has transformed high-turnover kitchens into models of efficiency, profitability, and guest satisfaction.
At Antidote Hospitality, Paul is all about innovation, strategy, and creating strong kitchen cultures that help businesses thrive in an ever-evolving industry. If you’re looking for someone who knows how to elevate operations and drive lasting success, Paul is your go-to.
If you are a Northern based operator or you'd like to connect, drop Paul a message.
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Jeremy Brown
Culinary Director Jeremy Brown.
With over 30 years of experience in hospitality and extensive culinary management, Jeremy Brown is a seasoned Culinary Director. His expertise spans hotels, restaurants, private members’ clubs, and event catering, making him a trusted leader in operational excellence and brand development.
Jeremy has played a pivotal role in shaping culinary concepts, mentoring teams, and elevating food standards across some of the industry’s most prestigious establishments. From leading large teams to achieving 5 AA Red Stars and the prestigious Forbes 5 Stars, his ability to translate culinary trends into successful business strategies has solidified his reputation as a results-driven innovator.
Throughout his career, Jeremy has held senior culinary positions at Noble Restaurant Group Ltd, Gordon Ramsay Restaurants, Shangri-La Group, and The Ritz London, among others. He has spearheaded restaurant growth and re-branding projects, developed brands for virtual and dark kitchens, and successfully reduced food waste and costs while maintaining high operational standards. His work in menu development, apprenticeship programs, and training has helped shape the next generation of culinary talent.
Jeremy combines strategic thinking with hands-on experience to support businesses in concept development, training programs, and operational efficiency. His passion for mentorship and innovation ensures that chefs and hospitality businesses not only succeed but thrive in a competitive market.
Beyond the kitchen, Jeremy’s dedication to golf and photography reflects his meticulous attention to detail and commitment to continual improvement—qualities that define his approach to culinary leadership.
Whether he’s crafting a new restaurant concept or developing future culinary leaders, Jeremy’s focus remains on creating a legacy of excellence in the hospitality industry.
Drop me a message if you’d like to learn more about how Jeremy can help your business thrive!