Each month as I interview various chefs around the world for our monthly Chefs column, my mouth is often watering at the pictures of the cuisine. As we ask about the chef’s inspiration in the kitchen and his creative process, I only become more eager to try some of the recipes.

I’ve had the pleasure of tasting the culinary creations of three of the chefs covered in this column. The first was Chef Julian Serrano of Lago at the Bellagio Las Vegas. A few months after writing the column I found myself staying at the iconic hotel on the Strip, and I had to pop in for Serrano’s small plates and a view of the Bellagio fountains.

Earlier this year, I wrote about Chef Greg Lewis at London’s unique The Distillery, a hotel, restaurant and distillery on Portobello Road. While my visit to London had already been planned at that time, writing the column piqued my interest in scheduling a visit during my trip. I was not disappointed, and the experience was as unique as I anticipated while putting together the article.

For our October Chefs column, I’m covering Chef Marc Segarra at Spain’s Abadia Retuerta LeDomaine; however, this one is a little different, as I was first inspired by Segarra’s food — some of the most creative I’ve ever tasted — and then I wrote about him. I also had spent time in the kitchen with Segarra, preparing gazpacho and paella during my stay at the hotel.

— Kimberly Krol, editor in chief