Skye Gyngell dies at 62 - First Australian woman to win a Michelin star; Acclaimed chef lost her sense of taste in her final days

Skye Gyngell, the acclaimed chef and the first Australian woman to earn a Michelin star, has died at 62 in London. Known for her elegant, produce-driven cuisine, Gyngell made a lasting impact on the global culinary scene. In her final days, she heartbreakingly lost her sense of taste, while battling a rare form of skin cancer, a cruel twist for someone whose life revolved around flavor and food.

According to BBC, Gyngell became a prominent figure in the UK culinary scene after her garden centre café in south-west London earned one of the industry’s top accolades. She later led the acclaimed Spring restaurant at Somerset House, as well as Marle and Hearth at Heckfield Place in Hampshire, further cementing her reputation for refined, ingredient-driven cooking.

Gyngell, daughter of the late Australian television executive Bruce Gyngell, had been fighting a rare form of skin cancer for roughly 18 months, a disease that eventually spread to her salivary glands. The treatment took a profound toll, ultimately robbing her of her sense of taste in her final months.


In a statement shared on social media, as quoted by ABC News, Spring London said its founder was 'one of the earliest voices championing British farmers' and noted that she would be 'deeply missed'.

"Skye was far more than a chef - or, as she preferred to say, a cook," Spring London's statement said.

"She was a mentor, an anchor and a force who helped so many of us find our place in what we do.

"Above all, her most treasured role was as mother to her daughters Holly and Evie, and grandmother to Cyprien, who remain at the heart of everything she achieved."

According to ABC News, Gyngell trained in Sydney and Paris before relocating to London, where she emerged as one of Britain’s most celebrated chefs. She rose to prominence at Petersham Nurseries, earning a Michelin star and becoming the first Australian woman to receive the honour.

Known for her farm-to-table philosophy, Gyngell championed sustainable practices and seasonal ingredients throughout her career.