Skye Gyngell

About

Skye Gyngell is a Michelin-starred Australian cook. She has written food features and recipes for The Independent on Sunday

She began her culinary career in France, training at La Varenne in Paris. Skye then moved back to England to work at The French House, in Soho, and then at The Dorchester under Anton Mosimann.

Her biggest venture came in 2004 when she joined the Petersham Nurseries Cafe as head chef. And the restaurant gained a Michelin star in 2011.

Food Writer

Skye worked for Vogue as the magazine’s food editor.

In 2008 she published My Favourite Ingredients and A Year in My Kitchen. Then her award-winning third book, released in 2010, was simply entitled How I Cook.

Own Restaurant

In 2012 she announced a collaboration with Heckfield Place as Culinary Director for the three restaurants there.

Skye’s restaurant Spring received glowing reviews on opening day from critic and reviewer Fay Maschler. Tom Parker Bowles also gave Spring a glowing review in the Daily Mail.

In 2015 Skye launched The Salon, an intimate trio of spaces at her Spring restaurant.

In her presentations and speaking engagements, Skye draws on her experience as a restaurant owner and entrepreneur. She motivates with fascinating anecdotes about her time at the Petersham Nurseries Café.

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