We mourn the passing of Skye Gyngell on November 22, 2025, in London. Surrounded by family, she left behind a lasting legacy in culinary arts. Her work inspired chefs and food enthusiasts worldwide.
Celebrated Chef’s Legacy Lives On
Early Life and Culinary Training
Skye Gyngell was born on September 6, 1963, in Sydney, Australia. She began her culinary journey by training at La Varenne in Paris under the renowned chef Anne Willan. Afterward, she honed her skills at Dodin-Bouffant, The French House, and The Dorchester in the UK under Anton Mosimann.
Career Highlights
- Petersham Nurseries Café: Gyngell became head chef at the café’s opening in 2004 and earned a Michelin star in 2011.
- Spring: Opened in October 2014 at Somerset House, this was her first solo venture. Gyngell established a farm partnership with Fern Verrow in 2015.
- Heckfield Place: She served as Culinary Director from 2012, promoting regenerative agriculture and establishing organic practices.
Innovations in Sustainable Dining
- Food Waste Initiatives: Gyngell introduced a “Scratch Menu” at Spring in 2016, utilizing surplus ingredients.
- Plastic-Free Commitment: Her initiative to eliminate single-use plastics began in 2018, making Spring one of the first UK restaurants to achieve this.
- Green Michelin Star: Marle at Heckfield Place received its first Green Michelin Star in 2022, recognized for sustainability.
Publications and Awards
Gyngell authored four acclaimed cookbooks:
- A Year in My Kitchen (2006)
- My Favourite Ingredients (2008)
- How I Cook (2010)
- Spring: The Cookbook (2015)
She received numerous accolades, including:
- Guild of Food Writers Award for Best Cookery Book (2007)
- Gourmand World Cookbook Award (2010)
- AYALA SquareMeal Female Chef of the Year (2019)
- Lifetime Achievement Award, National Restaurant Awards (2025)
Contributions to the Culinary Community
Gyngell supported organizations such as StreetSmart and The Felix Project, demonstrating her commitment to social responsibility. Her philosophy of seasonal, ingredient-led cooking has influenced countless chefs and diners, ensuring her legacy endures.
As we remember Skye Gyngell, we honor her dedication to culinary excellence and her profound impact on sustainable dining practices. Her work will continue to inspire future generations of chefs and food lovers.
