Skye Gyngell was an acclaimed Australian-born chef whose elegant cooking and natural, produce-driven style made her one of the most respected figures in modern food culture. Known for her work as the food editor of Vogue and for earning a Michelin star at London’s Petersham Nurseries Café, she built a career defined by creativity, simplicity, and a deep respect for seasonal ingredients.
From her early training in France to her influential presence in Britain’s culinary scene, Gyngell became a beloved voice in food writing and restaurant cooking. This article will explore her early life, family, career journey, and the lasting legacy she leaves behind.
Celebrated Chef Skye Gyngell Dies at Age 62 from Rare Skin Cancer
British-Australian chef Skye Gyngell, renowned for her pioneering approach to natural, ingredient-led cuisine, passed away on 22 November 2025 at the age of 62. Her death was caused by Merkel-cell carcinoma, a rare and aggressive form of skin cancer.
Gyngell’s legacy includes her influential work at Petersham Nurseries Café, her Michelin star, and her role as a trailblazer in the slow food movement.
Early Life & Education, Parents
Skye Gyngell was born on 6 September 1963 in Sydney, Australia, to Bruce Gyngell, a pioneering Australian television executive, and Ann Barr. Raised in a creative and media-savvy household, she grew up surrounded by strong influences in both communication and culture.
Although she later became known for her culinary talent, her early life was shaped by curiosity and a desire to explore the world beyond Australia. Gyngell eventually moved abroad, where she trained as a chef in France, an experience that laid the foundation for her elegant, ingredient-focused cooking style.
She later became a mother to two daughters, Holly Gore and Evie Henderson, balancing family life with her rising culinary career.
| Full Name | Skye Gyngell |
| Date of Birth | 6 September 1963 |
| Place of Birth | Sydney, Australia |
| Nationality | Australian |
| Death Of Birth | 22 November 2025 |
| Death Of Place | London, United Kingdom |
| Partner | Thomas Corbet Gore |
| Parents | Father: Bruce Gyngell
Mother: Ann Barr |
| Children | Holly Gore, Evie Henderson |
| Net Worth | $2–3 million |
| Social Media | Instagram – Facebook – XTwitter |
Net Worth, Religion & Ethnicity
As of 2025, Skye Gyngell’s estimated net worth was around $2–3 million at the time of her passing, based on her long career as a Michelin-starred chef, restaurateur, and food writer. Her success came from her work at Petersham Nurseries Café, her Michelin star, and later her acclaimed London restaurant, Spring.
Skye identified with a private spiritual outlook rather than publicly following any specific organised religion. Ethnically, she was of Australian and British heritage, shaped by her Sydney upbringing and her family roots in both countries.
Personal life, Partner & Death
Skye Gyngell shared her life with her long-time partner, Thomas Corbet Gore, whom she had been since 1989. Together, they raised her two daughters, Holly Gore and Evie Henderson, who were an important part of her world.
Gyngell passed away on 22 November 2025 at the age of 62 after battling Merkel-cell carcinoma, a rare and aggressive form of skin cancer. Her death marked a great loss to the culinary community, as she was celebrated not only for her talent but also for her warm, thoughtful approach to food and life.
Career Details
Skye Gyngell’s culinary journey began in Paris, where she trained at La Varenne under chef Anne Willan. She went on to gain experience at Dodin-Bouffant, and later moved to London to cook at The French House in Soho before joining The Dorchester under renowned chef Anton Mosimann. Early in her career, she also catered private dinner parties, including for Nigella Lawson.
In 2004, Gyngell became head chef at the Petersham Nurseries Café, creating a simple, nature-inspired menu that stood apart from traditional fine dining. The restaurant earned a Michelin star in 2011, but the high expectations that came with it led her to leave in 2012. She later explained that the informal setup of the café made meeting Michelin standards difficult.
Gyngell then joined Heckfield Place as Culinary Director and opened her own restaurant, Spring, at Somerset House in 2014. Alongside her restaurant work, she contributed food writing to The Independent on Sunday and served as the food editor for Vogue, becoming one of the most respected voices in modern seasonal cooking.
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