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Culinary Visionary Skye Gyngell Dies at 62
23 Nov
Summary
- Chef Skye Gyngell, known for local, seasonal ingredients, has died.
- She pioneered the 'slow food movement' and influenced many chefs.
- Gyngell battled a rare aggressive skin cancer, losing taste and smell.
Tributes are being paid to Skye Gyngell, an Australian-born culinary visionary who died at the age of 62. Gyngell was celebrated for her early and influential advocacy for using local and seasonal ingredients, a philosophy she embodied in her acclaimed Petersham Nurseries Cafe in London, which earned a Michelin star. Her family announced her passing on November 22nd in London.
Gyngell's career included training in Paris and working in esteemed London restaurants before pioneering the 'slow food movement' in the UK. She also served as food editor for Vogue and catered for high-profile clients. Later, she returned to the restaurant scene, opening Marle, which received a green Michelin star.
Diagnosed last year with Merkel cell carcinoma, a rare and aggressive skin cancer, Gyngell experienced a significant loss of taste and smell due to her treatment. She is survived by her two daughters, Holly and Evie.
