All the world’s most refined restaurants have one in common: every detail, down to the choice of knife and fork, has been curated to create a complete and coherent dining experience from start to finish.
It begins the moment a guest enters the restaurant and is seated at their table, where they are greeted by the cutlery and tableware that will accompany them throughout their evening. These companions come to play an equally important role in the overall impression, as every other element surrounding their dining experience.
Across a remarkable number of the most acclaimed restaurants, including more than 10 Danish Michelin-star restaurants, one iconic tableware brand appears again and again: “Kay Bojesen”.
Sus Bojesen Rosenqvist is the granddaughter of “Kay Bojesen” and CEO of the Danish design company of the same name. Sus has always worked closely with her grandfather’s designs and founded the company in 2011, when deciding to carry forward “Kay Bojesen” silver design heritage by relaunching the iconic Grand Prix cutlery from the 1930s in stainless steel.
We are committed to shaping high quality tableware products with a purpose. In the spirit of my grandfather, “Kay Bojesen”, we offer intelligent, innovative and functional designs that are made to perform
Sus Bojesen Rosenqvist, CEO of “Kay Bojesen”
The Grand Prix cutlery was originally designed in 1938, making it one of the most enduring Danish tableware designs, that exists to this day. Almost a century later, “Kay Bojesen” designs continue to embody the qualities that also define the Nordic culinary world: elegant craftsmanship, precision and quiet elegance.
While the Grand Prix cutlery series has long been present in Danish homes, its understated elegance combined with optimised functionality, has also made it particularly suited for fine dining. In more recent years the more than 30 different cutlery pieces and tableware designs have found a renewed presence in an impressive number of Danish Michelin-starred restaurants.
“Kay Bojesen” tableware pieces are trusted by Michelin-star restaurants from all across Denmark. And although guests come for the food, the utensils they are offered at the table inevitably become part of their experience. Plates, glasses and Grand Prix cutlery become the connection between the food and the guest, forming the bridge that brings together the different elements of the dining experience.
However, the appeal is not purely aesthetic. “Kay Bojesen” tableware designs have been shaped with careful attention to ergonomics and functionality, something completely fundamental during multi-course tasting menus.
The iconic cutlery series, was named “Grand Prix” after winning the first prize at the Milan Triennale in 1951, one of the most prestigious international design exhibitions at the time. This award truly cemented the cutlery in Danish design history.
Originally, “Kay Bojesen” created 55 individual Grand Prix cutlery pieces in silver, each specialised for individual functions. Since then, the cutlery series has been introduced in matte and stainless steel with more than 30 pieces available in each finish. This includes classic dinner-, lunch- and dessert cutlery, as well as serving utensils and spoons in all sizes and shapes. But also specialised cutlery pieces for fish, oysters and lobster as well as soup, jam and asparagus.
The fact that “Kay Bojesen” designs continue to appear on the tables of some of the world’s best restaurant is a testament to his timeless principle of design, offering not statement pieces, but rather natural extensions of the dining experience itself.
A proof that when form and function are perfectly aligned, longevity follows naturally.
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