Skye Gyngell: Cultivating Excellence in the Culinary World

Skye Gyngell is an acclaimed chef and culinary innovator whose career has been defined by a deep respect for seasonal ingredients and sustainable dining. Gyngell has firmly established herself in Britain’s gastronomic landscape, earning international recognition for her ingredient-led approach to food. 

Advance Global Australians is proud to celebrate and champion the success Australians are having around the world through the Global Australian Awards.  

We shine a spotlight on the outstanding contributions to the culinary world and journey of Australian Chef Skye Gyngell, the 2024 winner of the Global Australian Award for Agriculture, Food and Wine. 

From Australia to Global Acclaim

Skye Gyngell’s culinary journey began in Sydney before taking her to Paris, where she honed her craft in classical French cuisine. Her move to London marked the beginning of a remarkable career, working at The French House and for high-profile private clients before stepping into the role of head chef at Petersham Nurseries. It was there that she made her mark, embracing a farm-to-table philosophy that would become her signature. Her dedication to seasonal and elegant cooking earned Petersham Nurseries a coveted Michelin star in 2011, solidifying her reputation as a leading force in the industry.

Spring: A Solo Culinary Vision

In 2014, Gyngell launched her first solo venture, Spring, in the New Wing of Somerset House in London. The restaurant embodies her philosophy of simple yet refined cooking, focusing on high-quality ingredients and seasonality. Under her leadership, Spring has received widespread acclaim for its elegant yet approachable menu, winning the hearts of both critics and diners.

At Spring, Gyngell introduced groundbreaking sustainability initiatives. In 2017, she launched the Scratch Menu, a creative effort to minimise food waste by utilising overlooked ingredients such as vegetable tops, trimmings, and surplus produce to create nourishing meals. The initiative not only demonstrates her commitment to sustainability but also reinforces the philosophy of cooking with grace and economy.

Expanding on this commitment, Gyngell announced in 2018 that Spring would become single-use plastic free by 2019. Partnering with A Plastic Planet founder Sian Sutherland, she successfully eliminated plastic straws, cling film, and plastic-lined containers from the restaurant, setting a precedent for sustainable dining practices in the industry.

Heckfield Place: A Culinary Haven

Beyond Spring, Gyngell plays a pivotal role as Culinary Director at Heckfield Place, a luxury hotel and estate renowned for its dedication to sustainability and organic farming. She oversees the menus at Marle, Hearth, and The Sun Room, working closely with the Heckfield Home Farm team to create dishes inspired by locally grown produce. Her commitment to hyper-local sourcing and seasonal cooking helped Marle earn a Green Michelin Star in 2022, a testament to her sustainable ethos.

In addition to her work in the kitchen, Gyngell is an accomplished writer. She was the food writer for the Independent on Sunday for five years and has authored four acclaimed cookbooks: A Year in My Kitchen (2006), My Favourite Ingredients (2008), How I Cook (2010) and Spring (2015)

Through her writing, she shares her passion for seasonal cooking, offering readers insight into her culinary philosophy and the beauty of simple, well-sourced ingredients.

A Champion of Sustainable and Elegant Dining

Skye Gyngell’s career is a testament to the power of food to inspire, nourish, and transform. Whether through her Michelin-starred cooking, innovative sustainability efforts, or her influence at Heckfield Place, she continues to set the standard for ethical and refined dining. Her impact on the global food scene is not just about creating exceptional dishes but also about fostering a more responsible and conscious approach to the way we eat.

In her acceptance of the 2024 Global Australian Award, Gyngell said was incredibly humbled and moved to receive this award. 

“Thank you so much for even considering our work—it's truly an honour. To me, this award not only celebrates the journey I’ve taken but also highlights the values of connection, creativity, and community that drive my work.”

“It’s incredibly meaningful to me to be recognised among so many talented Australians making an impact globally. It’s really lovely to receive such an incredible acknowledgment, and it inspires me to continue pushing boundaries and striving for meaningful change.”

“It’s a unique privilege to bring a piece of Australia’s spirit—its warmth, creativity, and community-minded values—into everything I do. Living and working internationally has shown me how special these qualities are, and I feel proud to represent them every day. I am grateful to be part of an inspiring network of Australians abroad who share in a mission of driving positive change.”

“My work is deeply inspired by a love for nature and a desire to bring people together over simple, beautiful food. I believe that how we grow, prepare, and share food can have a lasting impact, not only on our communities but on the planet.”

“This sense of stewardship inspires me every day to create food that respects the earth and brings people together in a way that nurtures both our health and the environment,” said Gyngell.

Nominations for the Global Australian Awards are now open.

If you know any global Australian who is doing awesome things around the world, or you are one of them, you can nominate here.