Skye Gyngell, a pioneering Michelin-starred Australian chef and restaurant proprietor, died in London at age 62 on 22 November 2025 after a battle with Merkel cell carcinoma diagnosed the previous year.

She rose to prominence in the UK with a Michelin-starred garden-centre cafe and led notable ventures including Spring at Somerset House, Marle, and Hearth at Heckfield Place, while championing sustainability and seasonal, ingredient-led cooking.

In 2014 she opened Spring at Somerset House, pioneering sustainability by eliminating single-use plastics and later launching a Scratch menu in 2016 that highlighted surplus and lesser-loved ingredients.

Her family statement requested privacy, and she is survived by her daughters Holly and Evie, and granddaughter Cyprien.

Gyngell supported StreetSmart from 2014 and The Felix Project from 2022, underscoring her ongoing commitment to community causes.

Born in Sydney on 6 September 1963 to broadcaster Bruce Gyngell and designer Ann Barr, she trained in Paris and gained early experience in London at The French House and The Dorchester; she became the first Australian female chef to win a Michelin star.

Her personal life included a marriage to Thomas Gore in 1989, two daughters—Holly and Evie—and relationships that shaped his family narrative.

Gyngell publicly discussed past struggles with drug addiction in her youth, and she faced Merkel cell carcinoma diagnosed in 2024, which affected her senses during treatment.

She was born in Sydney, trained in France, and built her reputation in London, with early experiences at the Dorchester, The French House, and training at La Varenne.

Her legacy centers on seasonal, ingredient-led cooking, strong ties to growers and farms, and influence on chefs and hospitality culture worldwide; tributes came from Jamie Oliver and Nigella Lawson.

Gyngell was known for a candid, outspoken persona, challenging aspects of high-end dining while actively engaging in conversations about Michelin culture and industry norms.

She served as culinary director at Heckfield Place from 2012 until her death, including leadership of Marle, which earned a Green Michelin Star and biodynamic recognition in recent years.