Skye Gyngell, the celebrated chef who became the first Australian woman to earn a Michelin star, has died in London at the age of 62. Her family announced she passed away on Saturday, describing her as a “culinary visionary who influenced generations of chefs and growers globally.” She had been diagnosed with a rare and aggressive skin cancer last year.
Born in Sydney to a prominent media family, Gyngell abandoned law studies for the kitchen, training in Paris before moving to London. Her career breakthrough came in 2011 when Petersham Nurseries Café, the rustic garden centre cafe she helmed in Richmond, was awarded a Michelin star.
The accolade cemented her fame but also brought pressure; she left a year later, frustrated that customers expected a formal fine-dining experience in her casual, produce-driven setting. A pioneer of the “slow food movement,” Gyngell’s philosophy was deeply rooted in the connection between food and the land.
She went on to lead acclaimed restaurants including Spring at Somerset House and authored award-winning cookbooks. Tributes poured in from across the culinary world, with Jamie Oliver thanking her for inspiring “young cooks” and Nigella Lawson mourning the loss of a singular presence, writing, “It’s just awful that Skye is no longer in the world.”
By James Kisoo
