Bicyclette Cookshop Chef Kayla Pfeiffer on Eating Well in the New Year

For many of us, January has the same beginning: Eat well for a while, and maybe there will be a reset from all the bad decisions during the holidays. Which is never as easy as it sounds. So, I reached out to Chef Kayla Pfeiffer of Bicyclette Cookshop in Naples, whose cooking leans bright and ingredient-driven without turning the menu into my worst nightmare: health food.

Pfeiffer talks about healthy eating in terms of picking better ingredients, paying better attention to routines and eating food that you’ll still find enjoyable.

WHAT WAS IT LIKE GROWING UP IN YOUR FAMILY’S RESTAURANTS? WHAT DID EATING HEALTHY LOOK LIKE WHEN YOU WERE A KID?

Kayla Pfeiffer: I was always around restaurants. My family owned a pizza restaurant in Jupiter: Red Brick Pizza. So food was a constant presence in my life. Being in and around kitchens felt normal to me from an early age. For us, healthy eating really started at home. It meant cooking together and getting to know ingredients by actually handling them—touching, tasting and understanding where food came from. Health wasn’t about restriction or rules; it was about attention. Meals were a way for us to slow down and spend time together around the table, and that connection was just as important as what was on the plate. That mindset—cooking real food, paying attention and valuing the experience of eating together—is still at the core of how I cook today.

WHEN YOU FIRST STARTED WORKING IN RESTAURANT KITCHENS, DID THE JOB PUSH YOU TOWARD BETTER OR WORSE EATING HABITS?

KP: Working in restaurant kitchens ultimately pushed me toward better eating habits, though not immediately. Early on, the hours and environment can easily lead to worse habits if you’re not paying attention. Being surrounded by food all day forced me to become very aware of what was around me at all times.

Cooking became a lifestyle, not just a job. I’ve always been health-conscious, but also curious, and I love to try new things. Over time, that curiosity turned into intention—understanding how food made me feel—and that awareness is still how I approach cooking today.

YOU NOW RUN YOUR OWN KITCHEN; ARE THERE HABITS YOU USE TO STAY HEALTHY EVEN WHEN YOU’RE IN THE WEEDS DAY IN AND DAY OUT?

KP: For me, staying healthy really starts with mental health. The physical demands of kitchen life are familiar and something I’ve grown comfortable with over time. Being in service, moving with my team and working through a busy night is energizing in its own way.

What helps me stay balanced is having a consistent routine outside the kitchen. I run every morning as a way to clear my head and reset before the day begins. It gives me space to slow down, come into work more present and let go of whatever happened the day before so I can focus on doing the work well and supporting my team.

AT BICYCLETTE COOKSHOP, DO YOU CONSCIOUSLY BUILD IN LIGHTER OPTIONS?

KP: Everything we do at Bicyclette is very intentional. Where we source our produce, seafood and proteins, knowing our ingredients allows us to build dishes that naturally feel lighter and cleaner without having to label them that way. When you start with great product and pay attention to how it’s prepared, the food just feels good to eat. We’re not trying to create “healthy” dishes on paper; we’re creating real meals that are balanced, satisfying and grounded in thoughtful sourcing. That approach shapes the menu almost instinctively, without overthinking it.

WHAT ARE THREE CHEF-LEVEL HABITS THAT MAKE THE BIGGEST DIFFERENCE IN COOKING AT HOME?

KP: Prep. Meal prep isn’t glamorous, but it makes the biggest difference. It’s how we stay consistent in restaurants, and it works just as well at home. Marinate a few proteins for the week, roast vegetables, cook a grain—having those building blocks ready saves time and makes eating well feel effortless.

Keep it fun: Healthy cooking shouldn’t feel like a chore. Food always tastes better when you’re enjoying the process. Cook with friends, trade recipes, try new techniques—curiosity and joy go a long way in making meals you actually want to eat.

Care about sourcing: Knowing where your food comes from changes how you cook and eat. Whether it’s a local butcher, fishmonger or farmers market, that extra effort usually means better flavor and better handling. You’re supporting your community, and you’re starting with ingredients that were treated with integrity.

WHEN YOU ARE EATING OUT, WHAT ARE YOUR BEST TACTICS FOR MAKING HEALTHIER CHOICES?

KP: The biggest thing is to enjoy yourself without going to extremes. If you try to limit everything, you usually end up feeling unsatisfied. For me, it’s about being mindful. It often starts with drink choices—maybe sticking to a glass of wine instead of multiple cocktails. Then it’s about portions, taking a few fewer bites than you normally would, and not feeling like you have to finish everything just because it’s there. And, as hard as it is for me to say, skipping the extra bread when you don’t really need it can make a big difference.

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