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Australian michelin starred chef Skye Gyngell, who was The man known for redefining modern British cooking has died at the age of 62.
His death was confirmed in a statement released by his family and friends StandardWho wrote: “We are deeply saddened to share the news of the passing of Skye Gyngell on November 22.” LondonSurrounded by your family and loved ones.
“Sky was the one culinary visionary Who have influenced generations of chefs and producers globally to think about food and its relationship to the land. She has left behind a remarkable legacy and is an inspiration to all of us. The family requests privacy at this time.
Born on 6 September 1963, Gyngell moved to Paris at the age of 19 to pursue training. LondonWhere he worked under chefs including Anton Mosimann at the Dorchester and the French House in Soho.
Her father, broadcaster Bruce Gyngell, was Australia’s first television presenter, and her mother was the renowned interior-designer Ann Barr.
He took command in 2004 At Petersham Nurseries Café in RichmondWhere is he Fresh, unfussy plates and a vegetable-rich ethos helped the venue win michelin Star in 2011.
However, in early 2012 he left Petersham Nurseries, saying that the pressure and expectations of a post-Michelin star no longer matched the ethos of the restaurant.
“It’s a curse. It probably seems very ungrateful. We’ve been getting hammered every day since we got the star, which is really hard for such a small restaurant. And we’ve got a lot of complaints,” he said. Wire in 2012.
In 2014 he opened his own restaurant, Spring, at Somerset House in central London; The site was designed by his sister and began a new chapter in his career, incorporating the same seasonal, ingredient-first approach but in a more formal urban setting.
His farm-to-plate ethos comes to full fruition in his role as culinary director at Hampshire estate hotel Heckfield Place, where the two restaurants he oversees, Marley and Hearth, are supplied from the estate’s own biodynamic farm and garden.
In an interview with IndependentShe explained: “I’ve always been a very simple cook but the more respect we feel for the product, the less we want to change it.”
In 2024, Gyngell was diagnosed with Merkel cell carcinoma, a rare and aggressive skin cancer.
He shared in an interview that a lump was found on the side of his neck in April 2024, and he had to undergo surgery, which required the removal of his salivary glands and subsequently lost his sense of taste and smell.
“There was no guarantee they would ever come back. For the first time since my diagnosis I cried,” she told the Financial Times in May 2025.
“I wasn’t worried because it would affect my work. I have been one.” Maharaj Till 40 years. I know what works on the plate. I knew I could trust the chefs at my three restaurants… It was more the sadness that I would never be able to enjoy a meal again; It’s summer and I can’t get enough of the taste of ripe peaches. ‘Who am I,’ I thought, ‘without a palate?’
In addition to her accomplishments in the kitchen, Gyngell was also a prolific writer. He served as food editor circulation till 2003 and written for Independent From 2006 to 2011. She published four cookbooks, including the award-winning a year in my kitchen (2006) and how i cook (2010). His 2008 book my favorite stuff and the latter Spring – Cookbook The same ethos of seasonality and simplicity that defined his restaurants was realized.
The news of his death brought tributes to him from across the culinary world.
Her team at Spring posted an emotional message to her, writing: “For all of us at Spring who had the privilege of working with her, Skye was more than a chef – or, as she liked to say, a cook. She was a mentor, an anchor, and a force who helped many of us find our place in our work. Her presence shaped our culture and the way we view the world around us deeply and permanently, and we owe that to all of us.” Deeply grateful for the time we were able to share with them.”
celebrity chef Jamie Oliver He paid tribute to her on his Instagram, writing: “Her cooking style and good taste were second to none. She was very kind to me and my 15 students and employed many of them over the years. They loved her, and she was a kind of influence in the noisy restaurant industry.”
Nigella LawsonGyngell, for whom she worked as a private chef before starting at Petersham, wrote: “No matter how ill you knew someone, their death is always a shock. It’s terrible that Skye is no longer in the world. It’s a tremendous loss, and I’m heartbroken for Holly and Evie and everyone who loved and learned from her.”