Tasmania's chefs and producers are again set to shine at the fifth annual Savour Tasmania festival.

The Economic Development Minister, David O'Byrne, launched the popular produce and beverage festival in Hobart today.

"Tasmania's economic future will be built on diversity, quality, and above all - our unique and powerful brand," Mr O'Byrne said.

"Our brand advantage is one of Tasmania's greatest natural strengths. Few products symbolise that excellence as strongly as our outstanding food, wine and produce.

"Savour Tasmania has put us firmly on the map of gourmet destinations around the world.

"The festival provides exceptional opportunities for our chefs and producers to show their qualities and grow their reputations.

"Tasmania has just over two per cent of Australia's population. But whether it's My Kitchen Rules or the wine magazines of Europe, our chefs and producers are building a massive reputation. It's no co-incidence," he said.

Leading Australian and international and chefs will be in Tasmania from May 29th to June 2nd, for a major series of events. They'll coach and support local chefs and apprentices, using quality Tasmanian produce.

This year's program will be led by Kobe Desramaults - the youngest Belgian chef to be awarded a Michelin star.

He'll be joined by exuberant Maltese-born chef Shane Delia (from Melbourne), dessert constructor Darren Purchese (from Melbourne), Sardinian-born chef Giovanni Pilu (from Sydney), and outspoken Irishman Colin Fassnidge (from Sydney).

There'll be a major role for local chefs Luke Burgess, Matthew Evans, Terry Clarke, Jahan Patterson-Were, Karen Goodwin-Roberts and Waji Spiby, in helping present an exciting program to suit all tastes, palates and budgets.

The Government's Economic Development Plan recognises food and agriculture as a priority industry.

The full festival program is available at www.savourtasmania.com/whatson