Meet Your Chefs
Award-winning Chef Markeicha Dulaney (Chef Keicha), owner and principal Chef of Sweet Monáe Personal Chef Services, began her culinary career when she was selected among the 1999 graduates of The Pennsylvania Institute of Culinary Arts to join the team of chefs at the Ocean Reef Club in Key Largo, Florida—one of the most exclusive private communities in the United States. After honing her culinary skills for ﬁve years at several of their upper crust restaurants, she was asked to be a private chef on a luxurious, privately owned yacht. This “at-sea” engagement, followed by other positions for elite clients, inspired Chef Keicha to oﬀer complete personal chef services (planning, shopping, preparing, serving, and cleaning) to a wider audience.
As Chef Keicha says "Hiring a personal chef is not only for the elite. Many of my clients are surprised to learn that hiring a personal chef often costs less than dining out. As my joy is in cooking for others, I especially enjoy seeing clients discover new favorite dishes or old favorites prepared in a new way."
Chef Keidrick Smith was born and raised in Jamaica. He is the father of two daughters, who enjoy their daddy’s cooking. His passion for cooking and culinary arts developed when he was a very young child. He enjoys the Caribbean cuisine, but is able to cook just about anything. He attended the Art Institute of Fort Lauderdale in 2006 earned a degree in Culinary Arts - a degree that he is very proud of and has put to good use. His professional experience has led him to work in hotels, restaurants, private functions and several other venues; and he has vast experience catering for large groups and events. He has catered weddings, funerals, and public events to name a few. He has experience with different areas of the food industry, but he truly enjoys being a personal chef. In 2012, he found his first client and has found this experience to be both valuable and rewarding. He’s had the pleasure of working with several clients and values each and every one of them – taking the time to learn about his client’s dietary needs. Over the years, Chef Keidrick has become proficient in a variety of different cuisines and modern cooking techniques. He creates and customizes menus in accordance with his clients’ lifestyle and eating habits, including Vegan, Raw Vegan, Low Carb, Kosher, and Gluten-free Meals.
Chef Eric Mauro was born in Brazil and received his early culinary training at the prestigious Anhembi Morumbi School in Sao Paolo. From there he received an offer to intern at the Three-Star Michelin restaurant, Martin Berasategui, in San Sebastian, Spain. Opportunities to work in an internationally acclaimed kitchen such as this are highly competitive and reflected Chef Eric’s outstanding performance as a very young man. After his three month internship he was asked to stay on for another nine months by Chef/Owner Martin Berasategui!. This extraordinary learning experience lead Eric to the U.S as he took a position in the kitchen at Citicorp in Manhattan. However, he sought more of a challenge.
In 2009, Bistro Rollin opened it's doors in Pelham, New York and Chef Eric was the first kitchen hire as a line cook under Chef Manny Lozano. He was soon promoted to Sous Chef and then selected by the owners to become the Executive Chef. He succeeded in bringing numerous awards to Bistro Rollin, culminating with being selected by Opentable Diners as the Best French-American restaurant in the New York Tri-State area in 2015. During this period of time Chef Eric also worked on a regular basis for the owners of Bistro Rollin and their family.
August 2017 Chef Eric decided to make a big move from the winters in NY, and currently lives in a beautiful community in Wellington (FL), looking to delight guest and share his art .
Chef Eric is very personable, extremely professional in planning and executing all of his work, showing love and passion for his career.