The culinary world is mourning the loss of Skye Gyngell, the groundbreaking Australian chef who reluctantly stepped into the spotlight to become her country's first Michelin-starred winner, before her death from skin cancer at the age of 62 this past weekend.
Despite being born into a famous Australian family, Ms Gyngell had no natural desire for public life, yet she achieved global acclaim through her London restaurants, Petersham Nurseries Cafe and Spring, where meals could command over $AUD1600.
A Reluctant Star from a Famous Family
Skye Gyngell was the daughter of broadcasting pioneer Bruce Gyngell, the first person ever to appear on Australian television, and renowned interior designer Ann Barr. Her brother, David Gyngell, is the former CEO of Nine Entertainment, famously involved in a public street brawl with billionaire James Packer in Bondi in 2014.
Her death was confirmed on Sunday by David's wife, Channel Nine presenter Leila McKinnon. Despite her international success, Skye consistently shunned the glitz associated with her family's world. "I don't have the need for fame or celebrity," she told the Daily Telegraph in 2011. "At the end of the day it doesn't mean anything, and as a cook and a gardener, there is still so much to learn."
Overcoming Addiction and Finding Solace in Cooking
Ms Gyngell spoke candidly about her past struggles, describing a period of her youth in Sydney's eastern suburbs where she developed addictions to heroin and alcohol. She referred to this time as her "f**k up" phase, attributing it to poor self-esteem, the pressure of a famous father, and the normalised drug use within her social circle.
This led to a period of estrangement from her family, and while many of her friends tragically died, she credited cooking and her beloved daughters for helping her survive. A pivotal moment came after her father's death in 2000, when he left her out of his will. She saw this as a catalyst for change, soon beginning to attend Narcotics Anonymous and achieving sobriety in her 30s.
"It was the best thing he could have done," she later told The Times. "I'm a much better cook now I'm sober... the smell [of it] is enough for me." She admitted that her work then became "another addiction," a healthy obsession with food and flavour combinations.
The Michelin 'Curse' and Culinary Legacy
After moving to London at 19, Ms Gyngell's career flourished. As head chef at Petersham Nurseries Cafe, she secured a Michelin star in 2011, a first for an Australian woman. Ironically, she described the accolade as a "curse," as it led to overwhelming demand and customer complaints about the cafe's informal style, ultimately prompting her departure a year later.
In 2014, she launched her own acclaimed restaurant, Spring, in Somerset House, cementing her status as a leading chef in Britain. Her clientele included a roster of celebrities such as Mick Jagger, Madonna, and Nigella Lawson.
Her cooking was deeply connected to her Australian roots, often evoking memories of home. "When I create dishes at Spring... verbena and peach takes me back to a hot summer childhood in Australia," she explained, noting she would always bring jars of Vegemite back from Sydney to maintain that connection.
