Skye Gyngell, the first Australian woman to win Michelin star, dies aged 62

Monday, 24 November 2025 10:51

Skye Gyngell, the first Australian female chef to win a Michelin star, has died aged 62.

Her family announced the award-winning chef had passed away in London on Saturday while surrounded by her loved ones.

"We are deeply saddened to share news of Skye Gyngell's passing on 22nd November in London, surrounded by her family and loved ones," her family said in a statement.

Chef and author Skye Gyngell at her workplace in Richmond, south of London.

"Skye was a culinary visionary who influenced generations of chefs and growers globally to think about food and its connection to the land.

"She leaves behind a remarkable legacy and is an inspiration to us all."

Gyngell had been battling Merkel cell carcinoma, a rare and aggressive skin cancer, after discovering a lump on her neck last year.

The acclaimed chef was born in Sydney in 1963 into an established broadcast family.

Her father, Bruce Gyngell, was the first face and voice on Australian television in 1956, earning him a place in the Australian Media Hall of Fame.

Her mother, interior designer Ann Gyngell, died just days before she did last week.

Her brother David was chief executive of Nine, the publisher of this website, across two stints between 2007 and 2015.

Gyngell initially studied law at Sydney University before she moved to Paris to train under renowned chefs.

She worked in kitchens abroad before moving to London, where she became one of the country's most famed chefs.

She took on the role of head chef at Petersham Nurseries, where her distinctively seasonal and elegant cooking awarded the organic greenhouse Italian restaurant a Michelin star in 2011.

Skye Gyngell, the first Australian female chef to win a Michelin star, has died aged 62.

She was appointed culinary director of Heckfield Place in 2012 and opened up Spring Restaurant, her first solo venture in the arts and cultural heart of London, in 2014.

Spring reflects Gyngell's passion for seasonal menus, with the restaurant describing its cooking as "wholesome, produce-driven and cooked by a team of people who are passionate about what they do".

Gyngell was awarded a lifetime achievement award at the National Restaurant Awards in June.

Spring paid tribute to her "remarkable legacy", saying that she was more than a chef.

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

"Her presence shaped our culture and the way we see the world around us in profound and lasting ways, and we remain deeply grateful for the time we were able to share with her.

"She will be deeply missed by all who knew her."

Chefs and food professionals have shared their heartbreak over news of her passing and appreciation for her trailblazing impact on the industry.

"This is terribly sad news. She was an amazing woman, and incredible cook, and kind-hearted. She will be very very, very missed," celebrity chef Jamie Oliver said.

"Thank you for all that you did to inspire young cooks."

"Skye was one of the greatest cooks of all time," Australian chef Kylie Kwong said.

Gyngell leaves behind her daughters, Holly and Evie, and her granddaughter Cyprien.

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