The vibrancy of summer produce is brought to life in Skye Gyngell’s charming images of zucchini, chamomile flowers and freshly caught shrimp. These colorful Instagram snaps herald the start of NOWNESS' new fortnightly series Chef Diaries, which asks culinary masters from around the world to document a week of inspiration both inside and outside their kitchen. Currently Culinary Director at Heckfield Place in Hampshire, the Australian chef has authored three cook books including A Year In My Kitchen and How I Cook. She trained in Paris and spent the 1990s working in London, at The Dorchester with Anton Mossiman and The French House with Fergus Henderson, before cooking private dinner parties and establishing a roster of A-list clients including Charles Saatchi and Madonna. Fame arrived in 2004, when Gyngell launched a café at her friends Gael and Francesco Boglione’s nursery at Petersham House, just outside London. “I cook very simply and am intrigued by combinations, especially seasonal pairings,” says Gyngell of her approach that revolved around Petersham’s homegrown produce, and won the restaurant a Michelin star in 2011 before her departure the following year.