Meet Culinary Expert & Food Influencer Skye Estroff

Skye Estroff, host, food journalist and culinary contributor, is making her mark.

Having grown up in the Alpharetta/Johns Creek area, her parents’ families were one of the only Jewish families in their respective Southern small towns. From Conway, S.C., to Vidalia, Ga., they were dedicated to preserving Jewish traditions that continue to be a priority.

As a young child, Estroff went to the JCC for preschool, attended Sunday school and Hebrew school, was bat mitzvah-ed, confirmed, took Jewish food classes at Tikon, while also serving on council board of BBYO, and was involved in many Jewish-affiliated nonprofits. She chose the only Jewish sorority on campus (Sigma Delta Tau) at the University of Georgia and is proud of her heritage.

Presently, Estroff is receiving accolades for her culinary knowledge and is an award-winning student at the University of Georgia (UGA), recently named as a “40 Under 40” honoree for her ongoing accomplishments. Devoted to a platform in the culinary informational world, Estroff said, “I distinctly remember learning to bake Sambusak with my Grammy (Joyce Banner) and Passover cookies with my Nini (Anita Estroff) around the age of 3. We still bake and cook together — my grandmas are the ones who were most instrumental in my love for food.”

A pivotal moment in Skye’s journey was presenting a live food demonstration at Southbound Food Festival last September. She was part of the “Rooted” event that highlighted women in food, specifically women who wrote for the “When Southern Women Cook” cookbook by Toni Tipton-Martin and Morgan Bolling of America’s Test Kitchen. In the book, Estroff contributed an essay about her family’s Southern and Jewish background, sharing while teaching her grandma’s traditional Tabbouleh recipe for the crowd to sample. The on-site culinary team was the incomparable Culinary Works, owned by a fellow Les Dames d ’Escoffier, Gena Berry. This accomplishment made her feel like all her worlds were colliding — as a host, a writer, a Southern, Jewish woman, and a networked individual.

At UGA, Estroff studied in the College of Family & Consumer Sciences. She explained, “This college not only supported my academic journey, but is present in my life in the decade that has followed. I keep in close contact with my professors, administrators, and other alumni who are a part of this tight-knit community.”

Now, as a food influencer and the star of “Foodie Road Trip,” she commented, “It was an amazing experience to executive produce and host. This show is still streaming on many platforms including Amazon, Roku, Tubi, etc. (more info at foodieroadtrip.com). During this season, we visited restaurants throughout Georgia — in Alpharetta, Vidalia, and Tybee Island. I loved being able to have one-on-one conversations with people and hearing how these restaurants become hubs for the community. Whether the restaurant makes the best donuts (Bill’s Donuts in Vidalia) or tire-sized pizzas (Huc-a-poos in Tybee Island), the motivation for these business owners is always about taking care of people.”

Estroff’s focus and company is dedicated to sharing what’s good in the food world. Through her “Skye’s The Limit” podcast, she gives space to people working in the food industry to share their career and personal stories. Appearing on Fox 5, her segments are focused on featuring locally owned restaurants to give these quality businesses media attention and share content on social media that features her recipes and supports local restaurants and the importance of selecting seasonal produce or the prompting to support local food businesses.

A dedicated educator, Estroff added in her passionate style, “I believe in supporting local agriculture and fueling your body with foods in peak season. For example, at the 2026 Vidalia Onion Festival’s Cooking Experience, I hosted a live show at the historic PAL Theatre and gave homemade samples to the crowd. My Vidalia Onion Pastry Bites recipe was a huge hit, a guaranteed crowd-pleaser and will make you look like a pro.”

For more information visit skye-estroff.com.

Vidalia Onion, Honey & Thyme Pastry Bites

Ingredients:
1 (17.3 ounce) package frozen puff pastry
1 Vidalia Onion or Shuman Farms RealSweet Sweet Onion
¼ cup honey
2 tablespoons dried thyme
2 tablespoons Beautiful Briny Sea Friends Forever Honey Sea Salt
1 egg

Directions:
Preheat oven to 375 degrees.
Let puff pastry thaw at room temperature until pliable (about 20 minutes).
Prepare two baking sheets with parchment paper.
Thinly slice the onion then cut each slice into quarters. Set aside.
Use a pizza cutter or knife to cut puff pastry into 2-inch squares.
Spoon or squeeze small, evenly spaced dots of honey (about 20 per baking sheet).
Sprinkle dried thyme and sea salt over each dot of honey, then place an onion slice on top.
Place puff pastry square over each stack of toppings then gently press down with a shot glass to seal.
Whisk the egg then brush over each pastry with a pastry brush.
Bake for 18-20 minutes or until golden brown. Cool for 5 minutes then flip with spatula and serve onion-side up.