Skye Gyngell, celebrated chef and author, has had a major influence on the worldwide culinary scene. She died peacefully on November 22 in London, at home with her family and closest friends around her. She was 62 years old. Gyngell’s innovative approach to cooking and her commitment to the slow food movement have inspired countless chefs and food enthusiasts to reevaluate their connection to food and its origins.
Born on September 6, 1963, in Sydney, Australia, Gyngell was the child of a deeply artistic milieu. Her father, the late Bruce Gyngell, was a pioneering Australian broadcaster. In 1956, he was the first person to feature on Australian television. Her mother, Ann Barr, would go on to become one of the region’s most celebrated interior designers. All of these influences were instrumental in shaping Gyngell’s aesthetic sensibilities and her desire to create meaningful culinary experiences.
Inspired by her time in Spain, Gyngell became even more famous for being an early local and seasonal ingredients champion. She advocated for an overall change in mindset about food. Her most recognised achievement perhaps, Petersham Nurseries Cafe in Richmond, south-west London, won Rachel the accolade of Best Restaurant in the World by French Vogue. She’s created this aesthetic garden restaurant from the ground up. It went on to win a Michelin star, further establishing her reputation as a culinary auteur.
After her win at Petersham Nurseries, Gyngell opened Spring at London’s Somerset House. Previously she had operated restaurants Marle and Hearth at Heckfield Place, Hampshire. Not surprisingly, Marle was awarded a green Michelin star in 2022 and has kept the honor each succeeding year. Her dedication to using sustainability and responsible sourcing in the kitchens she ran was groundbreaking.
Beyond her restaurant businesses, Gyngell moved into teaching and private catering. Her clients over the years included some of the most recognizable names in the industry, including Nigella Lawson, Charles Saatchi, Madonna, and Guy Ritchie. As food editor for Vogue, she reached a much wider audience, spreading her culinary gospel to the masses.
Gyngell’s influence extended beyond her immediate work. She was the grandparent of concepts that would later become the foundations of the slow food movement—food that is good, clean and fair. Through her activism, she created a new generation of chefs and growers. They started paying attention to the flavors of their dishes while paying attention to their environmental footprint.
Even for one whose career was as amazing as Gyngell’s was, there were personal struggles. In the past few years, she has been battling Merkel cell carcinoma, a rare and aggressive form of skin cancer. Yet this illness didn’t stop her spirit, as she went on to continue encouraging and mentoring those around her.
Gyngell married Thomas Gore in 1989, with the couple divorcing in 1996. She is survived by her two daughters, Holly and Evie.
Her death leaves an enormous loss in the world of gastronomy. Hundreds of her friends, colleagues, students and admirers have come forward to express their sorrow and pay tribute to her memory and legacy.
“Terrible sad news. She was an amazing woman and incredible cook and kindhearted. She will be very, very, very missed. Thank you for all you did to inspire young cooks.” – Jamie Oliver
“A great culinary leader has passed away. May her inspiration carry on with her teams and drive them to achieve all the goals she must have planned.” – Cyrus Todiwala
“Skye was one of the greatest cooks of all time.” – Kylie Kwong
Her friends and family stated, “We are deeply saddened to share news of Skye Gyngell’s passing… surrounded by her family and loved ones.”