Skye Gyngell, the trailblazing Australian chef who became the first woman from her country to earn a Michelin star, has passed away at the age of 62. Gyngell, who was diagnosed with a rare and aggressive form of skin cancer last year, died in London on Saturday. Her family described her as a ‘culinary visionary’ whose influence extended globally, inspiring chefs and growers to rethink the relationship between food and the land. Gyngell rose to prominence in the UK after her garden centre cafe in south-west London, Petersham Nurseries, was awarded a Michelin star in 2011. This achievement, however, came with challenges, as she later expressed frustration over customers expecting a traditional Michelin-starred experience at her rustic establishment. Gyngell’s career was marked by innovation and resilience. She pioneered the ‘slow food movement’ in the 1980s and went on to become a private chef for high-profile clients, including Nigella Lawson, Madonna, and Guy Ritchie. Her later ventures included Spring at Somerset House, London’s first single-use plastic-free restaurant. Beyond her culinary achievements, Gyngell was known for her award-winning cookbooks and her role as a food editor for Vogue. She also overcame personal struggles, including drug and alcohol addiction in her younger years. Last year, she was diagnosed with Merkel cell carcinoma, a rare skin cancer, and underwent surgery that temporarily affected her sense of smell and taste. Tributes poured in from the culinary world, with Jamie Oliver praising her for inspiring young cooks and Nigella Lawson expressing her grief on Instagram. Gyngell’s legacy as a pioneer in the culinary arts and her commitment to sustainable and thoughtful food practices will continue to resonate for years to come.