Originally from Australia, Skye Gyngell worked at a number of Sydney’s culinary institutions, before flying to Paris to complete her formal training under Anne Willan at La Varenne. After a stint at the Dodin-Bouffant, Skye moved to London to work at The French House and notably, The Dorchester with Anton Mossiman. Before setting up the Petersham Nurseries Café, where she worked almost exclusively with seasonal produce, creating simple food inspired by what she saw growing and flowering around her.
In October 2014, Skye opened her much-anticipated London restaurant, Spring. Located in the New Wing of Somerset House, Spring encompasses Skye’s signature style of cooking, led by seasonal ingredients. Alongside Spring, Skye is culinary director for luxury Hampshire hotel Heckfield Place, which opened in 2018.