Skye Gyngell, the first Australian woman to win a Michelin star, has died at the age of 62.
Gyngell shot to fame after she was awarded a cherished Michelin star for her café at Petersham Nurseries in south-west London.
Her family revealed the celebrated chef sadly died on Saturday in London, and released a statement paying tribute to the star.
“We are deeply saddened to share news of Skye Gyngell’s passing on 22 November in London, surrounded by her family and loved ones," they said.
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“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. The family requests privacy at this time.”
Gyngell went on to run Spring restaurant at Somerset House and Marle and Hearth at Heckfield Place in Hampshire.
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Jamie Oliver was just one of the celebs to pay tribute to Gyngell, thanking her: "Terrible sad news. She was an amazing woman and incredible cook and kindhearted. She will be very, very, very missed. Thank you for all you did to inspire young cooks.”
Nigella Lawson shared she was 'heartbroken' at the loss, writing on social media: “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. It’s a tremendous loss, and I’m heartbroken for Holly and Evie and all those who loved her and learned from her.”
Gyngell had worked as a private chef for Lawson, as well as Madonna and Guy Ritchie.
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The tributes continued from Jeremy Lee, a chef at London restaurant Quo Vadis, who spoke of her 'extraordinary life and career … how this lovely lass lit up the world'.
Cyrus Todiwala, who runs Café Spice Namaste in east London, also paid tribute: “A great culinary leader has passed away. May her inspiration carry on with her teams and drive them to achieve all the goals she must have planned.”
This was echoed by fellow Australian chef Kylie Kwong, who said: “Skye was one of the greatest cooks of all time."
Gyngell was credited with pioneering the 'slow food movement' and changing the way we look at food in a time where fast food was king.
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She had previously been diagnosed last year with Merkel cell carcinoma, which is a very rare type of skin cancer, after finding a lump in her neck.
Gyngell temporarily lost her sense of smell and taste after undergoing an operation which included the removal of her salivary glands.
“Savoury foods tasted really salty,” she said. “Anything with chilli was like the spiciest curry in the world.
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“One teaspoon of sugar in my tea was more like 20 spoonfuls, and I couldn’t taste the tea.”
Tragically, her mother, Ann Barr, died just days before her.
Gyngell was born in Sydney, but moved to Paris at 19 when she realise she wanted to work in the culinary world.
She trained and worked with acclaimed chefs, including working at the two Michelin-starred restaurant Dodin-Bouffant and at the Dorchester under Anton Mosimann.
Gyngell became head chef at Petersham Nurseries café in Richmond in 2004.
The café was previously dilapidated, and by 2011 she won a Michelin star.
She left the café a year after receiving the award, saying the award meant customers expected a traditional Michelin experience while she preferred the rustic café experience.
The praised chef also become the food editor at Vogue.
She is survived by her daughters, Holly and Evie.
Topics: UK Food
Jen Thomas