The five final contenders for Bravo’s "Top Chef: Seattle" took to the high seas on a Celebrity Alaskan cruise with guest judge Curtis Stone.

Their Quickfire Challenge was to make 200 servings of a dish that elevates iceberg lettuce to an interesting one-bite appetizer.

Hawaii’s Sheldon Simeon came out on top with a Vietnamese lettuce wrap of pork and shrimp cooked in coconut milk and served with pickled iceberg lettuce hearts and green mango. Stone praised the dish for its "incredible flavor and brilliant use of ingredients."

The Quickfire gave Simeon an advantage in the Elimination Challenge, which was to reinvent the Surf and Turf. The Star Noodle chef was allowed to select his proteins first. He chose lobster tail and beef tenderloin.

Unfortunately, the judges deemed Simeon’s dish, Korean Barbecue Filet Mignon with Tempura Lobster, Sesame Cabbage, Kim Chee and Teriyaki Sauce, lacking in imagination. The deadliest of flaws was an oily, heavy tempura.

Also unsuccessful was Stefan Richter with a pork belly skin so crunchy it could crack a tooth. He presented the belly with a ravioli of parsnip purée and eel.

Top nods went to Brooke Williamson for an inventive dish of Poached Mussels, Frog Legs, Papadums and Shallot Chutney; and Josh Valentine for his scallops and braised pork belly, which he served as a take on scrambled eggs and bacon.

Meanwhile, Lizzie Binder had technical difficulties preparing a Cabbage Roll Stuffed with Suckling Pig, Scallops with Mustard Sour Cream and Pickled Shallots and Apples.

Williamson emerged the winner. Among her spoils was a Caribbean cruise.

The loser was Richter.

Last Chance Kitchen: Lovebirds Richter and Kristen Kish went head to head preparing offal. Richter’s Beuschel of Innards with Cream Sauce, Galette Liver and Parsley Salad fell short of Kish’s well-balanced Chicken Liver with Pickled Fruit, Garlic and Mustard Caramel and Herb Salad.

Save a Chef: Chris "CJ" Jacobson easily defeated Josie Smith-Malave. Now he takes on Richter. Vote at www.bravotv/top-chef.

Today at 8 p.m. on Bravo (repeats at 9:30 and 10:30 p.m.): Docked in Juneau, the final four chefs face a Quickfire using king crab. Then it’s all about Alaska staples salmon and sourdough. Chef Sean Brock joins the panel of judges.