Pioneering Australian chef Skye Gyngell has died aged 62.
Gyngell rose to fame in the UK after her cafe at Petersham Nurseries in south-west London was awarded a coveted Michelin star, one of the highest culinary honours. She went on to helm Spring restaurant at Somerset House and Marle and Hearth at Heckfield Place in Hampshire.
Gyngell's family said she died on Saturday in London, describing her as a culinary visionary who influenced generations of chefs and growers globally to think about food and its connection to the land.
Celebrity chef Jamie Oliver paid tribute to Gyngell - who was diagnosed with skin cancer last year - and thanked her for all you did to inspire young cooks.
During the 1980s, Gyngell pioneered the slow food movement before becoming a private chef for clients including Nigella Lawson, Madonna and Guy Ritchie.
Lawson mourned her death, writing on Instagram, 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.
Gyngell died just days after her mother, Ann Barr, who was a well-known interior designer. Her father, Bruce Gyngell, was the first person to appear on Australian television in 1956.
Born in Sydney, Gyngell trained under celebrated chefs in Paris before establishing herself in London. She became head chef at Petersham Nurseries in 2004, transforming the café into a Michelin-starred venue.
However, Gyngell left the café after a year post-Michelin success, expressing her frustration with customers' expectations of a traditional experience. Her later restaurant, Spring, emphasized sustainability, becoming London's first single-use plastic-free restaurant.
Moreover, Gyngell was a published author and wrote columns for Vogue as its food editor. Her recent battle with Merkel cell carcinoma included major surgery that affected her taste and smell. Despite her health struggles, Gyngell's legacy endures through her influence in the culinary world.
