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If it is indeed true that one eats first with their eyes, then "Chef 's Table" must leave its viewers absolutely stuffed – without them ingesting a single mouthful. Currently streaming its third season on Netflix, the critically acclaimed food/travel series offers up sumptuous shots of delectable dishes and the international locations from which they originate while getting inside the creative minds behind them. The photography alone makes you want to travel to such exotic places as Slovenia, Argentina, Sweden, Thailand and Australia and try the cuisine there. To use a well-worn cliché, it truly is a feast for the eyes. And then there are the chefs themselves, movers and shakers within the culinary community who have stories to tell about their creations and how they arrived at this point in their lives. For any self-respecting foodie, this should be required viewing. "For us, the number one thing we're looking for are people who are kind of changing the game, so people who are thinking outside of the box in a lot of ways," explains Brian McGinn, the series' director and executive producer. "And we're kind of looking for innovators that are similar to kind of I think the way that Silicon Valley people think or try to think. That's what we're looking for in the chef community and everyone in that world (who) is so on top of what's going on." This season breaks from the previous two seasons of Michelin-starred chefs and restaurants to profile those who are bringing outside-the-box thinking to everyday eating. So in Season 3, viewers are introduced to Ivan Orkin, a New Yorker who opened a ramen restaurant in Tokyo following a personal tragedy; Vladimir Mukhin, a chef at Moscow's White Rabbit, who hails from five generations of head chefs; and Jeong Kwan, a monk and self-taught chef who cooks for nuns at a South Korean monastery. "It's Korean temple cuisine, which is really fascinating because a lot of limitations that the restaurant world kind of puts on you (don't exist in a monastery kitchen)," McGinn says. "... She has a chili sauce that she's fermented for years. She has soy sauce that goes back generations. And so she doesn't actually use traditional seasonings in her cuisine, which is vegetarian. She uses these incredible sauces that she's made and then she cooks exclusively using vegetables that she grows herself in a garden at the monastery, and so it's a truly different kind of cuisine than we've done on the show before." McGinn finds these off-the-beaten path food professionals through research and relationships he has with those in the culinary community, including those who appeared on the show in the past. In three seasons of filming "A Chef 's Table," he's found the folks he profiles have several traits in common. "The throttle's at 100 percent all the time, the passion level is amazing and they're constantly questioning," McGinn says. "And Jeong Kwan BY GEORGE DICKIE Netflix's 'Chef's Table' serves up a smorgasbord of images, info and stories I think that's the number one thing that is a through line with most successful creative people is they don't accept the status quo. They're always asking: 'Why is this like this?' 'Does it have to be like this?' 'How can I do it differently?' ... The number two thing is an incredible dedication. I think the sacrifice that many of these people have made, whether it's in their personal lives or whether it's in not pursuing other interests that they've had in their life, to be great at something you have to give up a lot. ..." "I remember the first season, (Italian chef ) Massimo Bottura's wife says – I'm paraphrasing – 'I didn't just marry a guy. I married a restaurant as well,' " McGinn continues. "And I think that kind of says it all. 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