Renowned chef and restaurateur Skye Gyngell has passed away at the age of 62 after a courageous fight against a rare form of skin cancer. Her grieving family confirmed the news, stating, “We are deeply saddened to announce the passing of Skye Gyngell on November 22nd in London, where she was surrounded by her family and loved ones.” They continued, “She leaves behind an extraordinary legacy and remains an inspiration to us all.” Gyngell was diagnosed with Merkel cell carcinoma in 2024, a rare and aggressive type of skin cancer.

Gyngell was celebrated for her role in advancing the “slow food movement,” a grassroots initiative originating in Italy during the 1980s aimed at preserving traditional culinary practices and promoting a “good, clean, and fair” approach to food. She later shifted her focus to teaching and catering for a high-profile clientele that included Nigella Lawson, Charles Saatchi, Madonna, and Guy Ritchie. Her expertise also led to her being appointed as the food editor for Vogue.

Tributes have poured in from across the culinary world, with British chef Jamie Oliver expressing his condolences: “She was an amazing woman, an incredible cook, and kind-hearted.” He added, “She will be very, very, very missed. Thank you for all you did to inspire young cooks.”

Television chef Nigella Lawson also shared her sorrow, saying, “No matter how prepared you are, a person’s death is always a shock. It’s dreadful that Skye is no longer with us. It’s a tremendous loss, and my heart goes out to Holly, Evie, and all those who loved and learned from her.”

TV chef Nigella Lawson added: “However ill you know someone to be, their death is always a shock. It’s just awful that Skye is no longer in the world. It’s a tremendous loss, and I’m heartbroken for Holly and Evie and all those who loved her and learned from her.”

As Australian chef Kylie Kwong wrote that “Skye was one of the greatest cooks of all time”, while Sydney Opera House culinary director Danielle Alvarez called Gyngell “an inspiration to us all”.

Australia’s first female recipient of a Michelin star was the daughter of legendary broadcaster Bruce Gyngell and his first wife, acclaimed Sydney decorator and interior designer Ann Gyngell, whose death was confirmed only days before her daughter’s.

News of her mother’s death was shared publicly by Channel Nine presenter Leila McKinnon, who is married to Gyngell’s brother, David Gyngell.

During her career, Gyngell trained in France and later worked in London before becoming head chef at Petersham Nurseries Café in Richmond when it opened in 2004.

She earned a Michelin star for the restaurant seven years later as the first and only Australian woman to do so.

She went on to become culinary director at Heckfield Place in 2012 and two years later opened her own celebrated restaurant, Spring, at Somerset House.

Alongside her restaurant work, Gyngell published several cookbooks and contributed widely to food writing.

Skye is survived by her two children, Holly Gore and Evie Henderson, and grandson Cyprien.