Natural fit: Clifton Inn’s chef mixes health and food

Photo: Amy Jackson Photo: Amy Jackson

You’ll find Yannick Fayolle, Clifton Inn’s executive chef since October 2015, on Instagram @superman_chef. It’s a moniker that speaks to his kitchen chops, of course, but also hints at his other passion: natural body-building. He’s currently preparing for his second competition.

“It keeps me close to a healthy lifestyle where I can think clearly,” he says. “I like to be clear-minded.” That’s how he leads the team in his kitchen, too—clean eats, but with a little international flare. Fayolle hails from Mauritius, where he started his culinary career before working in kitchens in Switzerland and India. We asked the chef to tell us about a few of his favorite foodie things.—Caite White

Always on the bar: I don’t have one.

Special-occasion drink: I would say a good glass of Premier Grand Cru Classé à Pauillac.

Energy source: My daily workouts.

Breakfast: Smoothie with 1 cup of spinach, 1 cup of strawberries, 2 tbs. of peanut butter, 2 scoops of whey protein and whole milk.

Lunch spot: Chipotle (and I ask for extra protein).

Japanese restaurant order: I go for unagi nigiri.

Sandwich: Corned beef Reuben

Unusual ingredient: Bison tail

Healthy snack: A Quest Bar

Unhealthy snack: A beer

Condiment: Pickled carrot peel

Chocolate: Chocolate and goat cheese crumble that one of my cooks came up with.

Grocery store cookie: Of course not.

Dessert: Scoop of ice cream with a shot of Frangelico.

Beer: My Mauritian beer—the Phoenix.

Ice cream flavor: Earl Grey

Kitchen aroma: Searing thyme and garlic and curry. Reminds me of home.

Always in the home fridge: Lots of meat

Always in the pantry: White basmati rice

Bodo’s order: Everything bagel with four scrambled eggs, bacon and cream cheese

Salad bar toppings: Chicken

Cut of meat: Hare tenderloin

Fish: Red snapper. The perfect red snapper has an interesting shellfish taste to it.

Vegetable: At this moment, it would be a tomato.

Midnight snack: None

Knife: My deboner and fish knives.

Cookbooks: Bon! by Thierry Marx. It shows the purity of the ingredients.

Mentors: My dad and mom. They taught me discipline.

Dream trip: An experimental food trip in Asia.

Food city: Tokyo

Cooking clothes: Chef’s jacket

Kitchen shoes: Skechers

Cooking music: Dubstep and deep house

Food-related tattoos: The one on my forearms. It’s a Thai philosophy: Food is art.

First food memory: Quail eggs and tropical fruits

Best meal ever: I was on a boat barbecuing a fresh snapper and lobsters.