Australian Michelin Star Chef Skye Gyngell Passes Away at 62

Skye Gyngell, the esteemed Australian Michelin star chef, has passed away at the age of 62 in London after a prolonged battle with a rare form of skin cancer. The disease, which had spread to her salivary glands, significantly impacted her health and sense of taste. Gyngell’s death occurred just days after the loss of her mother, renowned Sydney decorator Ann Gyngell.

Remembering a Culinary Pioneer

Gyngell, the daughter of the late Australian television executive Bruce Gyngell, was celebrated for her significant contributions to the culinary world. Her restaurant, Spring London, issued a heartfelt statement on social media, describing Gyngell as “one of the earliest voices championing British farmers” and stating that she would be “deeply missed.” The statement emphasized her multifaceted role beyond just being a chef: “She was a mentor, an anchor and a force who helped so many of us find our place in what we do.”

Her legacy extended to her roles as a mother to her daughters, Holly and Evie, and grandmother to Cyprien, who were central to her life and achievements.

Gyngell trained in Sydney and Paris before establishing herself in London, where she gained acclaim for her unique culinary style, which emphasized sustainability and seasonal produce. She first garnered attention at Petersham Nurseries, where she made history as the first Australian woman to earn a Michelin star.

A Legacy of Kindness and Culinary Excellence

Tributes have poured in from notable figures in the culinary world. British chef Jamie Oliver expressed his sorrow, stating that Gyngell was “an amazing woman and incredible cook,” adding that she would be “very, very, very missed.” Similarly, food writer and television personality Nigella Lawson reflected on the shock of her passing, stating, “It’s just awful that Skye is no longer in the world.”

Australian chef Kylie Kwong honored Gyngell as “one of the greatest cooks,” further highlighting the profound impact she had on her peers.

In May 2023, Gyngell shared with the Financial Times the emotional challenges she faced due to her illness, stating that losing her sense of taste affected her personal life more than her professional work. “I have been a chef for 40 years, I know what works on a plate,” she explained. “It was more the sadness that I might never be able to enjoy food again.”

In a touching tribute, one of Gyngell’s daughters, Holly Gore, recounted the final days with her mother, describing moments filled with laughter and tears. “For a year and a half, you fought with everything you had — your strength was undeniable, as it always had been,” she said.

Skye Gyngell’s contributions to the culinary arts and her advocacy for sustainable farming practices will be remembered by many, ensuring her legacy endures beyond her passing.