Skye Gyngell, the pioneering Australian chef who became the first woman from her country to win a Michelin star, has died at the age of 62. Her death was confirmed on November 22, 2025, after an 18-month battle with Merkel cell carcinoma, a rare and aggressive form of skin cancer.
Gyngell rose to culinary fame through her dedication to local, seasonal ingredients and the slow food movement, which she championed long before it gained widespread attention. She began her career after moving from Sydney to Paris at age 19, training under acclaimed chefs at establishments like the two-Michelin-starred Dodin-Bouffant. Her early work in London included stints at the Dorchester and the French House in Soho, where she honed her skills under mentors like Fergus and Margot Henderson.
Her most celebrated achievement came at Petersham Nurseries Cafe in Richmond, south-west London, which she transformed from a dilapidated garden centre site into a thriving restaurant. In 2011, it earned a Michelin star, making Gyngell the first Australian female chef to receive this honor. However, she later expressed frustration with the expectations that came with the award, leading her to depart a year after receiving it, as she preferred a rustic, accessible dining experience over traditional Michelin formalism.
Beyond Petersham, Gyngell led other notable ventures, including Spring at Somerset House, London’s first single-use plastic-free restaurant, and Marle and Hearth at Heckfield Place in Hampshire. Marle was awarded a green Michelin star in 2022 for its sustainability efforts, reflecting her ongoing commitment to environmentally conscious dining. These establishments cemented her reputation as an innovator who blended culinary excellence with ethical practices.
Gyngell’s influence extended beyond her restaurants; she served as a private chef for high-profile clients like Nigella Lawson, Madonna, and Guy Ritchie, and authored award-winning cookbooks. As food editor for Vogue, she shared her philosophies on food’s connection to the land, inspiring home cooks and professionals alike. Her work helped popularize the slow food movement, emphasizing ‘good, clean, and fair’ eating long before it became a global trend.
Born in Sydney in 1963, Gyngell came from a prominent family; her father, Bruce Gyngell, was the first person to appear on Australian television in 1956, and her mother, Ann Barr, was a well-known interior designer. She is survived by her two daughters, Holly and Evie, and her death follows closely that of her mother, adding a layer of sorrow to the family’s loss. Gyngell had overcome drug and alcohol addiction in her younger years, channeling her energy into her culinary passions.
Last year, Gyngell was diagnosed with Merkel cell carcinoma after discovering a lump in her neck. She underwent surgery that included the removal of her salivary glands, temporarily impairing her sense of taste and smell—a profound challenge for a chef. She described how savory foods tasted excessively salty and sweet items overwhelmed her palate, yet she faced her illness with resilience, continuing to inspire those around her.
Tributes have flooded in from the culinary world, with Jamie Oliver praising her as ‘an amazing woman and incredible cook’ and Nigella Lawson expressing heartbreak over the loss. Other chefs, including Jeremy Lee and Kylie Kwong, highlighted her legacy as a visionary who influenced generations. Gyngell’s emphasis on sustainability and connection to the land ensures her impact will endure, shaping future approaches to food and dining.
