Olivier Briault

Development chef

Maple Ambassador

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Portrait

Development chef for Maple from Canada UK

Olivier has over 18 years of experience in the food industry, having previously worked in hospitality and recipe development for many famous brands.

A pastry specialist, Oliver was formerly head pastry chef at iconic Birmingham hotel The Edgbaston. After a stint at Michelin-starred restaurant Simpsons, he also worked as a development pastry chef for Marks & Spencer. In 2017 and 2019, he won the award for “Best Afternoon Tea in the Midlands”.

He is passionate about patisserie and is always looking for great new ingredients to create amazing recipes with.

Our maple ambassadors

We are proud to work with a selection of fantastic ambassadors who love maple in all its forms and want to inspire others to use this wonderful ingredient.

Tips and tricks

You can make your own maple taffy in just seven minutes

Try our microwave maple taffy recipe. It’s quick and easy!

Maple flakes make a great addition to spice blends

Season meats, fish, and vegetables with the delicious flavour of maple.

Maple water is for drinking — and cooking, too!

Maple water brings sublime flavour to soups and broths. You can also use it to poach fish.

The Science Behind Maple

Researchers are learning about the natural composition of maple syrup and its potential benefits to human health. Find out what they know.