Australian born chef Skye Gyngell, one of the most influential voices in the slow food movement and a pioneer of seasonal, sustainable cooking, has died at the age of 62 from Merkel Cell Carcinoma, a rare and aggressive neuroendocrine cancer of the skin.
Gyngell trained in Paris before building an extraordinary career in London where she transformed Petersham Nurseries Café from a rustic space into a globally celebrated destination. Her ingredient-led approach earned the restaurant a Michelin star and inspired a new generation of chefs to cook with simplicity, care and deep respect for produce. She later opened Spring at Somerset House and Marle at Heckfield Place, both known for their commitment to sustainability and thoughtful cooking.
Gyngell was diagnosed in 2024 with Merkel Cell Carcinoma. Treatment affected her sense of taste and smell which were central to her craft. Friends, colleagues and admirers from around the world have remembered her as warm, generous and visionary. Jamie Oliver said he was “terribly sad” to hear of her passing, while Nigella Lawson described feeling “heartbroken” and reflected on how profoundly Gyngell shaped the way people cook and understand food.
She is survived by her daughters, Holly and Evie. Her influence lives on in every kitchen that values seasonal ingredients, ethical growing and food that connects people to the land.
Her story is a powerful reminder that neuroendocrine cancers can occur in many parts of the body, including the skin, and can be fast growing and difficult to detect. Increasing awareness, improving early diagnosis and ensuring timely access to expert care are essential to improving outcomes for people with neuroendocrine cancer across Australia.
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