The acclaimed Australian chef Skye Gyngell, a key figure in sustainable and seasonal cuisine, passed away on November 22, 2025, in London at the age of 62. Her death has deeply shaken the culinary world, where she was widely admired for her culinary sensitivity, commitment to local produce, and leadership.
Born in Sydney in 1963, Gyngell initially studied Law but soon abandoned that path to fully dedicate herself to cooking. She trained in Paris at La Varenne school and later worked in London at kitchens such as The Dorchester, where she honed a technical foundation that she would later transform into her own style, focused on flavor, seasonality, and elegant simplicity.
Her significant professional breakthrough came at the helm of Petersham Nurseries Café, a restaurant located in a greenhouse in Richmond. There, she defined a cooking style deeply connected to nature and earned a Michelin star in 2011, a recognition that positioned her as one of the most influential voices in contemporary gastronomy in the UK.
In 2014, she opened her own restaurant, Spring, at Somerset House, a space that reflected her culinary philosophy: carefully selected ingredients, honest cooking, and a strong commitment to sustainability. Additionally, she served as the culinary director at Heckfield Place, where she promoted regenerative agricultural practices and strengthened the relationship between cuisine and the land. Her work was also acknowledged with a Career Achievement Award at the National Restaurant Awards in 2024.
Gyngell also had an extensive editorial career. She was a food editor at Vogue and the author of several cookbooks, including A Year in My Kitchen, My Favourite Ingredients, and How I Cook, works that expanded her influence beyond restaurants.
In 2024, she was diagnosed with Merkel cell carcinoma, a rare and aggressive form of skin cancer that even affected her sense of taste and smell. Despite this, she faced her illness with serenity and courage, maintaining her connection to work and her team for as long as possible.
Following her passing, numerous figures in the culinary world have expressed their admiration and respect. To colleagues and disciples, Gyngell was not only an exceptional chef but also a generous mentor and tireless advocate for cuisine connected to the earth. Her legacy will live on at Spring, in the projects she championed, and in the profound impact she had on a generation of chefs committed to a more humane and sustainable gastronomy.