Chef Skye Gyngell, Slow Food Pioneer, Dies Aged 62

Published: 24 November 2025. The English Chronicle Desk. The English Chronicle Online.

Tributes have poured in for the pioneering chef Skye Gyngell, who has died aged 62. Gyngell, an Australian culinary visionary, was a key figure in the slow food movement, championing local and seasonal ingredients while inspiring chefs globally. She founded the Petersham Nurseries Cafe in Richmond, south-west London, which won a Michelin star for its innovative garden-to-plate approach.

Her family and friends released a statement saying, “We are deeply saddened to share news of Skye Gyngell’s passing on 22 November in London, surrounded by her loved ones. Skye was a culinary visionary who influenced generations of chefs and growers. She leaves behind a remarkable legacy. The family requests privacy at this time.”

Renowned chefs and culinary figures paid heartfelt tributes. Jeremy Lee, of Quo Vadis, described her career as “extraordinary” and praised how she “lit up the world.” Jamie Oliver said she was “an amazing woman and incredible cook” who will be “very, very, very missed.” Nigella Lawson called her loss “tremendous” and said she was “heartbroken for those who loved her.”

Cyrus Todiwala, chef of Cafe Spice Namaste, said, “A great culinary leader has passed away. May her inspiration carry on with her teams.” Australian chef Kylie Kwong described Gyngell as “one of the greatest cooks of all time,” while Danielle Alvarez from Sydney Opera House called her “an inspiration to us all.”

Gyngell was born in Sydney on 6 September 1963, daughter of broadcaster Bruce Gyngell and interior designer Ann Barr. While studying law at Sydney University, she began working at a delicatessen and later trained in Paris under Anne Willan at the École de Cuisine La Varenne. She also worked at the two Michelin-starred Dodin-Bouffant.

Moving to London, she gained experience at the Dorchester under Anton Mosimann and later at the French House under Fergus and Margot Henderson. She became an early proponent of the slow food movement, promoting traditional cooking methods and sustainable ingredients.

Gyngell later focused on teaching and private catering, serving clients such as Nigella Lawson, Charles Saatchi, Madonna, and Guy Ritchie, and became food editor of Vogue. In 2004, she returned to the restaurant industry, opening Petersham Nurseries Cafe. She also ran Spring at Somerset House, and Marle and Hearth at Heckfield Place, with Marle awarded a green Michelin star in 2022.

In 2024, Gyngell was diagnosed with Merkel cell carcinoma, a rare and aggressive skin cancer, which temporarily impaired her sense of taste and smell. She is survived by her daughters, Holly and Evie, and remembered for her enduring influence on modern cuisine.