The culinary world is mourning the loss of Skye Gyngell, the pioneering Australian chef and celebrated proponent of the slow food movement, who has died aged 62.
A Culinary Visionary's Legacy
Gyngell passed away on 22 November in London, surrounded by her family and loved ones. A statement from her family and friends remembered her as a 'culinary visionary' whose philosophy on local and seasonal produce influenced chefs and growers across the globe. Her most famous achievement was building the Petersham Nurseries Cafe in Richmond, south-west London, from the ground up. This unique garden restaurant went on to earn the ultimate culinary accolade, a Michelin star, cementing her status in the gastronomic elite.
Tributes from the Food World
Leading figures in the restaurant industry have expressed their profound sadness. Jeremy Lee, chef at Quo Vadis, celebrated her 'extraordinary life and career'. Meanwhile, Jamie Oliver paid an emotional tribute, calling her an 'amazing woman and incredible cook' whose kind heart and work would be deeply missed, thanking her for inspiring a generation of young cooks.
A Life Dedicated to Food
Born in Sydney on 6 September 1963, Skye Gyngell came from a prominent family; her father, Bruce Gyngell, was a broadcasting pioneer, and her mother, Ann Barr, a noted interior designer. Her culinary journey began while studying law, taking a job washing up in a delicatessen. She then moved to Paris to train at the prestigious École de Cuisine La Varenne under Anne Willan and honed her skills at the two Michelin-starred Dodin-Bouffant.
After moving to London, she worked at the Dorchester under Anton Mosimann and at the French House in Soho with Fergus and Margot Henderson. She became a leading voice for the 'slow food movement', championing traditional cooking methods and a 'good, clean and fair' food system. Her career evolved into teaching and private catering for a star-studded clientele that included Nigella Lawson and Madonna, followed by a role as food editor of Vogue.
Her triumphant return to restaurants came in 2004 with Petersham Nurseries Cafe. She later opened Spring at Somerset House and ran the restaurants Marle and Hearth at Heckfield Place in Hampshire. Her commitment to sustainability was recognised when Marle was awarded a green Michelin star in 2022, which it has retained ever since.
In a personal battle, Gyngell was diagnosed last year with Merkel cell carcinoma, a rare and aggressive form of skin cancer. The treatment sadly affected her cherished senses of taste and smell, a profound challenge for a chef of her calibre.
Skye Gyngell was married to Thomas Gore from 1989 until their divorce in 1996. She is survived by their daughter, Holly, and by her daughter Evie, from her relationship with James Henderson.
