It is with deep sadness that the culinary world mourns the passing of Skye Gyngell, the Australian-born chef whose gentle touch, fierce integrity, and pioneering vision forever changed how we think about food. Gyngell passed away on November 22 in London, aged 62, after a courageous battle with Merkel cell carcinoma.
A quiet visionary in the kitchen
Born in Sydney in 1963, Skye Gyngell first studied law before choosing a very different path – one that led her to Paris, to kitchens under masters like Anton Mosimann, and eventually to the UK.
She made her mark at Petersham Nurseries Café, a rustic garden-shed restaurant in Richmond. Under her leadership, the café embraced seasonal, organic produce, simple presentation – and, in 2011, earned a Michelin star – she was the first Australian woman to be awarded the Star. But for Gyngell, that accolade was bittersweet; she later described the star as something of a “curse,” lamenting how it shifted expectations far from her quietly visionary ethos.
A legacy of slow food, sustainability and heart
Gyngell didn’t stop there. In 2014, she opened Spring at Somerset House in London – a restaurant rooted in her belief that chefs are custodians of produce and people. Spring was one of the first high-profile restaurants in the UK to eliminate single-use plastics, and Gyngell introduced a “scratch menu” to repurpose surplus ingredients and dramatically reduce food waste.
At Heckfield Place, where she served as Culinary Director, Gyngell helped lead its restaurants toward regenerative farming and ethical sourcing. Her commitment to sustainability earned one of the venues a Green Michelin Star – recognition not just for flavour, but for responsible dining that cares for land and community.
Tributes from Fellow Chefs
The reaction to her death has been profound. Jamie Oliver wrote of her passing as “terrible sad news… She was an amazing woman and incredible cook and kind hearted. She will be very, very, very missed.”
Ravneet Gill, pastry chef, described her as “an inspiration.” Jeremy Lee of Quo Vadis remembered her as a “lovely lass” who “lit up the world” with her extraordinary career. Sarah Johnson, who worked at Spring and Heckfield Place, said she admired Gyngell’s “dedication, loyalty, artistry, tenacity … and, of course, her impeccable TASTE.”
Why she mattered to the culinary world
Skye Gyngell wasn’t chasing culinary glamour – she was building a humble but deep-rooted philosophy of food as connection. Her influence stretched far beyond plates; she mentored generations of chefs, growers and staff. Her kitchens were places of care, not hierarchy.
She also shared her wisdom through writing – as a food editor for Vogue, a contributor to The Independent, and author of beloved cookbooks such as A Year in My Kitchen and How I Cook.
In 2025, Gyngell was honoured with a Lifetime Achievement Award at the National Restaurant Awards – a fitting recognition of a career defined by sustainability, mentorship and culinary integrity.
Her final battle
Skye Gyngell was diagnosed with Merkel cell carcinoma in 2024, a rare and aggressive skin cancer. She endured a nine-hour operation and treatment that robbed her of her senses of taste and smell – a devastating blow for a chef whose life was built on flavour. Despite that, she carried on, trusting her teams at Spring, Marle and Hearth to carry her legacy.
In interviews, she spoke of her fear not “about her career, but … never being able to enjoy food again, to taste a ripe peach.” Her journey through illness was deeply personal – yet always honest, humble and full of courage.
A Final Bow
On 22 November 2025, the culinary world lost not only a chef, but a gentle visionary. Skye Gyngell’s legacy endures – in the growers she championed, the chefs she mentored, and the millions who carried away her philosophy: that food should be simple, seasonal, just and kind.
She taught us that excellence doesn’t need to shout – it only needs to belong.
Vale, Skye.