Originally from Australia, Skye Gyngell worked at several 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 Cafe, Skye had been hidden from public view whilst working with a rota of high profile private clients. As head chef of Petersham Nurseries Cafe, Skye 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.