To add a touch of je ne sais quoi to the world's finest ginger, Buderim Ginger on Queensland's Sunshine Coast has appointed fine food connoisseur Gilbert Rousset to the position of Executive Chef.

Hailing from France, Mr Rousset will assist with recipe development for Buderim Ginger's extensive range of products while also spearheading the Ginger Factory's onsite restaurant operations as the company grows its emerging meetings and functions business.

The Ginger Factory, Buderim Ginger's tourism facility, continues to draw almost half-a-million visitors each year and Mr Rousset's appointment will be a valuable addition in building on this figure.

Relocating two years ago from the world's pre-eminent auctioneer Sotheby's in London, where he held the position of Manager and Chef, Mr Rousset brings with him more than 20 years of experience in the corporate tourism and hospitality catering industries.

Mr Rousset developed his flair for high quality French cuisine working his way up in restaurants across France, and has held both senior management and executive chef positions in acclaimed London restaurants including Magno's Brasserie at Covent Garden, receiving many accolades in the Michelin Guide, Good Food Guide and Ackerman Martell Guide.

Now settled on the Sunshine Coast, Mr Rousset was formerly Manager and Chef of Eurest located in Tewantin, a major foodservice leader in the Australian healthcare market.

Buderim Ginger is widely considered the world leader in ginger manufacturing and product innovation in both industrial and retail sectors.

Founded in 1941, this former farming cooperative has successfully grown into a global concern, supplying its Australian grown and manufactured ginger products into more than 17 countries, with offices in the USA, United Kingdom, Germany and Fiji.

Media Contact: Raegen Purse PH:+61 (0)7 3252 2766 raegen@prgallery.com.au