In brief
Skye Gyngell, a pioneering Australian chef known for her establishment at Petersham Nurseries, passed away at 62. Celebrated for her contributions to the culinary world, Gyngell is remembered for her Michelin star-winning cafe and for influencing a generation of chefs. Tributes pour in from across the gastronomic community, including notable figures like Jamie Oliver and Nigella Lawson. Despite battling cancer, Gyngell's impact on the food landscape remains profound as she championed the connection between food and the environment.
Pioneering Australian chef Skye Gyngell has died aged 62.
Gyngell rose to fame in the UK after her cafe at Petersham Nurseries in south-west London was awarded a coveted Michelin star, one of the highest culinary honours. She went on to helm Spring restaurant at Somerset House and Marle and Hearth at Heckfield Place in Hampshire.
Gyngell's family said she died on Saturday in London, describing her as a culinary visionary who influenced generations of chefs and growers globally to think about food and its connection to the land.
Celebrated chef Jamie Oliver paid tribute to Gyngell—diagnosed with skin cancer last year—and thanked her for all you did to inspire young cooks.
During the 1980s, Gyngell played a crucial role in popularizing the slow food movement before becoming a private chef for high-profile clients including Nigella Lawson, Madonna, and Guy Ritchie.
Lawson expressed her sorrow on Instagram, saying, However ill you know someone to be, their death is always a shock. It's just awful that Skye is no longer in the world. Gyngell died shortly after her mother, Ann Barr, a notable interior designer.
Born in Sydney, Gyngell ventured into the culinary world at a young age. After training in Paris under acclaimed chefs, she moved to London, where her significant influence took root. In 2004, she transformed the run-down Petersham Nurseries cafe into a renowned dining destination, awarded a Michelin star in 2011.
However, she departed the cafe a year later out of frustration with the expectations of a traditional Michelin experience. Her subsequent ventures included Spring, known as the first single-use plastic-free restaurant in London.
Gyngell, who overcame substance addiction, was also a celebrated author of award-winning cookbooks and served as a food editor for Vogue.
Her recent battle with Merkel cell carcinoma required surgeries that drastically affected her sense of taste and smell. Nonetheless, her contributions to the culinary arts and dedication to environmental sustainability will be remembered and celebrated in the years to come.
