Marfa Muse

SKYE GYNGELL

Meet our latest Marfa Muse, Skye Gyngell, acclaimed chef and award-winning food writer.

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We are delighted to spotlight acclaimed chef Skye Gyngell, whose celebrated culinary journey began in Australia and has taken her through the kitchens of Sydney, Paris, and London.

After training in both her home country and in France, Skye moved to London where she honed her craft at The French House and with a number of high-profile private clients. It was her transformative tenure as head chef at Petersham Nurseries, however, that brought her widespread recognition. There, Skye’s distinctive, seasonal approach to cooking—rooted in the rhythms of nature and inspired by the garden surroundings—earned her a Michelin Star in 2011.

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In 2014, Skye launched her first solo venture, Spring, a restaurant housed in the New Wing of Somerset House. A celebration of elegant simplicity and ingredient-led cooking, Spring reflects Skye’s deep commitment to sustainability and beauty on the plate.

Alongside Spring, Skye is also Culinary Director at the exceptional Heckfield Place, where she works hand-in-hand with the estate’s Home Farm team to create nourishing, grounded dishes that honour the land and its produce. Skye’s dedication to thoughtful, intuitive cooking continues to shape and elevate the conversation around food in Britain today.

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M U S E

MUSE celebrates creativity, individuality, and a like minded vision for responsible design and entrepreneurship.

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