Skye Gyngell

Sky Gyngell is a multi-award winning chef, author and restaurateur. Originally hailing from Australia, Skye started her career working at numerous culinary institutions in Sydney before heading to Paris to complete formal training under the watchful eye of Anne Willan at La Varenne. Her experiences in London include time at The French House and more notably The Dorchester where she worked along side Anton Moissiman. During her time as head chef at Petersham Nurseries Café, Skye realised her love for simple food created with all she saw flowering around her. Here she worked exclusively with seasonal produce and comprised a new menu on a weekly basis using local produce. Her dishes at Petersham Nurseries Café and then after at Gael & Francesco Boglione’s received raving reviews from respected food critic Terry Durrack who compared her work to that of legendary chef Alice Walters. This phenomenal reception saw her become the Independent on Sunday’s food writer for the next five years. As well as a valued career as a chef, Skye is also an incredibly successful author. Her first book A year in my kitchen was given the title of Best Cookery Book at the 2007 Guild of Food Writers Awards and her following two books were acknowledged with awards at the same high standards. In October 2014 Skye opened her much-anticipated London restaurant Spring, which encompasses Skye’s signature style of cooking which was also portrayed in her latest book Spring – a recipe book led by seasonal ingredients. Skye’s assortment of impressive awards includes Best Alfresco Restaurant in the Time Out 2005 awards, Most Original Restaurant in the Tatler Restaurant 2006 awards and Number 1 Restaurant in the Observer Food Monthly Awards in 2018.