Celebrated Australian chef Skye Gyngell died in London on 22 November 2025 at the age of 62. Her family confirmed the news, stating she passed surrounded by loved ones. The family expressed deep sadness and asked for privacy during their mourning. They acknowledged her remarkable legacy, describing her as an inspiration to many.
Career and Achievements
Born on 6 September 1963, Gyngell trained at La Varenne culinary school in Paris under Anne Willan. She moved to the UK, working at The French House in Soho and under Anton Mosimann at The Dorchester. She joined Petersham Nurseries Café in Richmond as head chef in 2004, creating a restaurant within a greenhouse at the garden centre.
In 2011, Petersham Nurseries earned a Michelin star under Gyngell’s leadership. This was a milestone as it marked a more casual, café-style venue receiving the prestigious award. Gyngell was the first female Australian chef to win a Michelin star, a trailblazing achievement.
Petersham Nurseries Café in Richmond
She later launched her restaurant Spring at Somerset House in London’s historic Inland Revenue headquarters. Spring gained acclaim for its focus on seasonal, local produce and a primarily female kitchen brigade. Gyngell also served as culinary director at Heckfield Place, where her restaurant Marle earned and retained a Green Michelin Star since 2022.
Spring at Somerset House, London
Awards and Recognition
Gyngell’s contributions won multiple awards including:
- Best Cookery Book for “A Year in My Kitchen” (Guild of Food Writers Award, 2007)
- Gourmand World Cookbook Award for “How I Cook” (2010)
- SquareMeal Female Chef of the Year (2019)
- Green Michelin Star for Marle (2022 onward)
- Lifetime Achievement Award from the National Restaurant Awards (2025)
She also wrote food columns for The Independent on Sunday and published four cookbooks, further influencing the culinary world.
Health Battle
In April 2024, Gyngell publicly revealed her diagnosis of Merkel cell carcinoma. The rare, aggressive skin cancer led to surgery removing 40 glands, including her salivary glands. She faced a significant risk of losing her sense of taste and smell, critical for her profession. Despite treatment, she embraced a new outlook, announcing she would no longer work full-time in kitchens.
Impact on Australian and Global Cuisine
Gyngell’s pioneering status as the first Australian woman to win a Michelin star set a benchmark for chefs from her country internationally. Her focus on sustainability, mentoring, and innovation shaped modern culinary practices. Her work encouraged chefs and food producers to respect and connect deeply with the land.
Industry Tributes
International chefs and food figures paid tribute. Jamie Oliver praised Gyngell’s warmth and skill, describing her as an incredible cook and kind-hearted individual. British TV chef Ravneet Gill called her an inspiration. Colleagues emphasised her role as a visionary who changed how chefs and growers think about food and its connection to land.
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Legacy
Gyngell had triumphed over drug and alcohol addiction earlier in life. In 2024, she was diagnosed with Merkel cell carcinoma, a rare and aggressive skin cancer. Treatment affected her sense of taste and smell after surgery, but she maintained a positive outlook, appreciating new perspectives on life beyond cooking.
Her passing follows closely after her mother’s death; she leaves behind three children. Celebrity chef Jamie Oliver thanked her publicly for inspiring young chefs and described her as an extraordinary cook with a kind heart. Nigella Lawson called her death “heartbreaking” and expressed her shock on social media.
Family and Personal Life
Gyngell was the daughter of broadcaster Bruxe Gyngell and interior designer Anne Barr. She is survived by her two daughters, Holly and Evie. Her death follows closely after the passing of her mother, which added to the family’s grief.
Conclusion
Skye Gyngell’s death marks the loss of a pioneering figure in Australian and international gastronomy. Her career broke new ground for female chefs and redefined modern dining experiences. Her legacy lives on through her restaurants, writings, and the many chefs she inspired. The culinary world remembers her as a visionary and innovator who connected food with nature and culture.
