Bill Granger, chef and entrepreneur dead at 54

Top Australian chef Bill Granger has died “peacefully” at 54 in a London hospital.

The news was shared on Instagram by his family, who wrote with “great sadness” that the acclaimed chef had died on Christmas Day.

“A dedicated husband and father, Bill died peacefully in hospital with his wife Natalie Elliott and three daughters, Edie, Ines and Bunny at his bedside in their adopted home of London,” they wrote.

“He will be deeply missed by all, with his loss most profoundly felt by his adored family, who are grateful for all the love and support that has been given.”

The self-taught cook became a celebrated global restaurateur and food writer with a career spanning more than 30 years.

He and his wife Natalie began a professional partnership that launched the business globally. Together, they built a successful business that today has 19 restaurants across Sydney, London, Greater Tokyo, Osaka, Fukuoka and Seoul.

He authored 14 cookbooks, made five TV series, and was most recently honoured with the Medal of the Order of Australia in January 2023.

Tributes are pouring in for Granger.

Jamie Oliver commented on the Instagram post, saying the news was “devastating” and he would be “sorely missed”.

“What a guy he was … a wonderful human, kind calm soul … I admired everything he represented in food.

“I remember the first time I met him many moons ago he couldn’t have been nicer and his food so good.”

Nigella Lawson wrote she was “heartbroken”.

“So cruel, Deepest love to N, E, I and B.”

“Nat and dear dear girls, I’ve been thinking about you so so much, praying it was going to be different news. Sending you all our love and holding your beautiful husband and father forever in our hearts,” wrote Maggie Alderson.

Australian chef Darren Robertson, co-owner of Three Blue Ducks cafes, wrote Granger “changed the entire breakfast game, he was an absolute gentleman”.

Many credit Granger with creating the popular Australian brunch item avocado toast.

His toast was featured alongside dishes concocted by world-famous chefs such as Ferran Adria, Alain Ducasse, Rene Redzepi and Heston Blumental in a book called Signature Dishes that Matter.

In an interview with the Australian Financial Review earlier this year, Granger’s avocado on toast was described as his “gift to the world”.

“How did this happen? Surely this is the sort of natural pairing that you don’t even have to think about. You have an avo, you want toast – so you smash ’em together,” wrote food writer Jill Dupleix.

Granger agreed, saying: “I know, it’s just a couple of ingredients, barely a recipe.” He went on to say that avocado on toast was something he ate because it was easy. “Hospitality people always eat quickly, because they have so little time. It’s immediately accessible, it’s fresh and it’s light. And it’s green.”

He told Dupleix that it represented being up and about on a sunny morning.

“I grew up in Melbourne, and when I moved to Sydney, I was shocked by its morning life. People were on the beach, walking through the park, owning the day. It felt very Australian, very optimistic. I think avocado on toast is optimistic.”