After a commercial break, the next judge comes out to judge the seafood entrée: Julian Serrano, executive chef of his namesake restaurant in Aria as well as Picasso in the Bellagio. And it's too bad we're done with the French judges, because listening to Ramsay doing his best to wrap his English accent around proper French pronunciation has been the high point of the episode so far.

Christina has made a pan-seared halibut with a purple Peruvian potato puree (too bad alliteration isn't a factor in deciding the victor) and grilled spinach. Serrano says it has good balance and good flavor. Justin's got fingerling potatoes, Dover soul meuniere and wild asparagus with olive oil and lemon juice. Serrano says it's good, but the fish is a little overcooked, and he picks Christina's dish.

Out to judge the ribeye round is Ramsay's right-hand man, Stuart Gillies, who will oversee the opening of Gordon Ramsay Steak. Christina's got a port-wine ribeye (Gillies says it's "nice and visually good" even though Justin to us sneers at it, calling it "just steak on a plate" and "completely old-school" and he's "not about that at all" like SHUT UP JUSTIN) going up against Justin's rib-eye, which is so not old-school or steak on a plate because he PUT SOME ONION RINGS on top. There are also nettles and chorizo. "That's me on a plate right now," says Justin. Gillies says it's well-done but since this is a steakhouse and it's gotta be "about the steak" he picks Christina's dish, throwing Justin for a loop. But in a TOTAL CHANGE, he's completely confident about his next dish.

For the filet, Ramsay announces he's bringing out a living legend, someone who's got six restaurants in Vegas alone. Who else is going to be but Wolfgang Puck? (The on-screen graphic goes with Spago for Puck's restaurant of choice.)