Maui chef Sheldon Simeon was part of the trio that dazzled judges on the second episode of Bravo’s "Top Chef: Seattle." His blue team shone with two dishes, a geoduck sashimi with ponzu, apple and cucumber; and a cod poached in chili oil with dashi and spot prawn shabu shabu.

Alongside John Tesar and Kuniko Yagi, Simeon presented the dishes to guest judge Tom Douglas, Seattle chef and restaurateur, and the regular panel, which includes Emeril Lagasse, Tom Colicchio and Gail Simmons.

The blue team’s sashimi took the Quickfire Challenge, which also earned Tesar immunity. The cod and prawns, created during the Elimination Challenge, was whipped up in 47 minutes at SkyCity, the revolving restaurant atop Seattle’s iconic Space Needle. The restaurant takes that amount of time to make one rotation. Yagi was declared the winner of the challenge.

The gray team didn’t fare as well. Their overcooked pan-roasted halibut sent home Jeffrey Jew.

The surprise of the evening was the appearances of former "Top Chef" contenders Chris "CJ" Jacobsen, Josie Smith-Malave and Stefan Richter, all of whom, it was announced, will join the competition this season.

Tonight at 8 (repeat at 10 p.m.): The chefs must go global with dumpling dishes for Quickfire, and Colicchio and Lagasse put on their chef coats for a Thanksgiving Elimination Challenge. Guest judge is Dana Cowin, Food & Wine editor-in-chief.