Hi there! I’m Skylar Monroe, 32 years old, born and raised just outside Austin, Texas—but I’ve always had one foot in the future when it comes to food. These days, I split my time between my cozy loft kitchen in Brooklyn and hopping between pop-up events from L.A. to Miami, always chasing the next big flavor wave.
My cooking journey didn’t start in a fancy culinary school—it started with late nights scrolling through food blogs, watching recipe reels, and trying to recreate viral dishes in my tiny college apartment. I still remember the first time I nailed the dalgona coffee trend during lockdown—so simple, yet so satisfying. That sparked something in me. I realized food doesn’t have to be traditional to be meaningful. It just has to make people feel something. Nostalgia, surprise, joy, curiosity—I want every dish I create to tap into that.
Over time, I became obsessed with remixing classics and elevating everyday ingredients with a twist. Think miso-infused mac and cheese, ube tiramisu, or hot Cheeto-crusted fried pickles. Some of my experiments bombed—I’ll never forget my failed attempt at a glitter sushi roll (the rice looked like confetti and not in a good way)—but every flop taught me something new about flavor, texture, or what makes a dish truly pop on a plate and on camera.
Social media has become my stage and my test kitchen. I love the instant feedback, the unexpected collaborations, and most of all, the way food brings people together online. Whether it’s a 30-second video or a detailed how-to, I want folks to feel like they can make magic in their own kitchens. You don’t need a blowtorch or a sous-vide machine—just a little curiosity and a good playlist.
If there’s a trend going around, chances are I’m already trying to reinvent it—or mash it up with something weird and wonderful. And if I can inspire even one person to cook something they’ve never tried before, then I’ve done my job.
So welcome to my world of flavor drops, playful plating, and bold bites. Let’s ride the trend wave together—and maybe start a few of our own.