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At Duni we are committed to supplying goodfoodmood wherever food and people meet. So we are thrilled to sponsor Bocuse d’Or, the world’s most prestigious culinary competition. 

Bocuse d’Or celebrates creativity, individuality and exceptional dining experiences – which are all close to our hearts. In doing so, it shows what can be achieved by exploring flavours, colours, composition and design.

2017 Final

On top of the world

It was a historic victory! After two days of edge-of-the-seat drama, the USA team won gold in front of the raucous crowd. The win – the first for America at Bocuse d’Or– is an outstanding achievement for chef Mathew Peters and his commis Harrison Turone.

Our commiserations go to the other teams who all fought so hard. As proud sponsors of the Swedish team, we’d especially like to thank chef Alexander Sjögren and Commis Hampus Risberg for all their brilliance, dedication and hard work.

The bocuse d'or story

Founded by French master chef Paul Bocuse in 1987, Bocuse d’Or takes place in two year cycles. Initially over 60 national finals are held. The winners qualify for the next round, which is held in Europe, Latin America and Asia Pacific. Eventually 24 teams go through to the grande finale, which always takes place in Lyons, France. 


Teams consist of a lead chef and a commis (an assistant chef), who have devoted months – or even years – to their preparations. They have 5 hours and 35 minutes to prepare one fish dish and one meat dish. 

The action takes place in an open “culinary theatre”, which consists of two kitchen areas situated side by side. This is situated opposite the jury, the media – and a pumped-up, patriotic crowd.


“Without the support of sponsors like Duni, it would not have been possible for us to make this kind of
effort for Bocuse d’Or.”

Alexander Sjögren


Judging criteria

The Bocuse d’Or jury evaluates technical skill, sophistication, creativity and aesthetic presentation. Points are then awarded based on the quality of the ingredients and presentation.

In the event of a tie, points can also be awarded based on factors such as organisation, teamwork, cleanliness and – reflecting the growing importance of sustainability in gastronomy – the limitation of waste.