Training and L&D at Antidote Hospitality
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Amanda Foncette
Founder & Director, Enid HR | HR & L&D Specialist
Amanda Foncette is an accomplished HR and L&D professional with over 30 years of experience in the hospitality, QSR, and leisure industries. She is the founder and director of Enid HR, a boutique HR consultancy established in 2018, specializing in developing tailored HR strategies, processes, and people solutions for SMEs and Start Ups. Amanda’s expertise lies in building HR functions, crafting people guides, and coaching leaders to optimize performance and engagement.
Throughout her career, Amanda has successfully partnered with a range of organizations, including:
- Prezzo Holdings
- Unilever
- SoulCycle
- Kout Foods
- Redemption Roasters (Catimor Ltd)
As a freelance Skills Coach, Amanda currently works with Level 2 Hospitality Apprentices, delivering masterclasses on customer experience, business skills, people management, and first-line supervision.
Her past roles include leadership positions such as Head of HR for Le Pain Quotidien UK and Ireland, where she supported the implementation of global HR strategies, managed large-scale redundancies, and steered leadership programs. Amanda has also served as an HR and Development Manager at Dirty Martini Bars, and as a People Project Manager for Domino’s Pizza UK & Ireland, overseeing critical HR transformations for Franchises.
A recognised developer of talent, Amanda has built a reputation for her innovative approach to HR and L&D, focusing on employee engagement, learning interventions, and operational excellence. Her career began with Starbucks, where she gained invaluable experience over 14 years (in Vancouver Canada and the UK), which included running the UK Learning Centre and Co-ordinating and training the Trainers across the country.
Amanda is passionate about empowering teams, driving organizational growth, and delivering exceptional customer and employee experiences.
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!
Maria Larsen-Hunter
Maria Larsen Hunter is a highly respected hospitality professional and co-founder of Antidote Hospitality, as well as the co-owner of The Pig’s Head, a popular sustainable gastropub in Clapham. Known for her dynamic leadership and creative vision, Maria has been instrumental in redefining modern hospitality by combining exceptional guest experiences with a strong commitment to sustainability and community impact.
With a background in hospitality management and a passion for food and service, Maria has cultivated an environment at The Pig’s Head that celebrates locally-sourced ingredients, eco-conscious practices, and warm, welcoming service. Her dedication to environmental responsibility has positioned The Pig’s Head as a leader in sustainable dining, earning praise from both customers and industry peers.
At Antidote Hospitality, Maria brings her extensive experience to help other businesses navigate the complexities of the industry. Her expertise in team-building, operational efficiency, and innovative business strategies makes her a trusted partner for establishments seeking to elevate their offerings and remain competitive in a challenging market.
Maria’s approach to hospitality is rooted in her belief in its power to create meaningful connections and lasting memories. Her ability to balance creativity, sustainability, and operational excellence continues to inspire others and set a benchmark for the future of the industry.
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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!