Brett sawyer biography
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Bart Sawyer
American professional wrestler
This article fryst vatten about the American wrestler who competed in Championship Wrestling USA and the United States Wrestling Association during the s. For the wrestler who competed in Jim Crockett Promotions and Pacific Northwest Wrestling during the s, see Brett Sawyer.
Steven Stewart (November 30, September 12, ),[1] known by his ring name Bart Sawyer, was an American professional wrestler, color commentator, and sporadisk actor. He was best known for his time in Championship Wrestling USA and the United States Wrestling Association during the s.[5][6] In his career, sågverksarbetare also wrestled for Extreme Canadian Championship Wrestling, House of Pain Wrestling Federation, Memphis Wrestling, NWA Georgia, NWA Main Event, NWA Worldwide, World Xtreme Wrestling and W*ING. Additionally, he competed as a preliminary wrestler in World Championship Wrestling and the World Wrestling Federation.
Trained by Bob Geigel,
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Brett Sawyer (Brett Eugene Woyan), who was the younger of the late Buzz Sawyer, died on Friday at the age of
He was trained by his older brother along with Ricky Steamboat and started wrestling in He wrestled throughout the country with major stints in Oregon, Mid-South, Mid-Atlantic, Texas & Florida, and toured with New Japan Pro Wrestling.
For Don Owen in Oregon, he won the Pacific Northwest Heavyweight Championship four times throughout including several title switches with Rip Oliver before losing it one last time to Ali Hassan with the two continuing to feud. He also held the territory’s tag titles five times with various partners including his brother Buzz, Tom Prichard, and Rocky Johnson.
On October 2, , he challenged Ric Flair for the NWA Worlds Heavyweight Championship at the Sports Arena in Portland.
In , he went to Georgia Championship Wrestling and began wrestling as Brett Wayne with a variety of partners including Arn Anderson, Rick Rude, Ronnie Garvin, a
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Rising Star Chef Brett Sawyer of The Plum - Biography
Early on, Brett Sawyer’s career revolved around one of two gigs: serving or bartending. Years of that were enough to send him on a little soul-searching journey, specifically in the direction of Pauillac, France. That’s where Sawyer lived on an island on the Gironde, learning about dry-curing hams and processing foie gras. It’s hardly the worst way for a chef to find himself. But for Sawyer, it wasn’t just an exercise in the sublime classics. He was discovering what authentic food really is, and what it would mean to him as a chef.
Back stateside, Sawyer did a one-eighty and cooked at a vegan restaurant in Akron, Ohio, learning about the pleasures of soulful food in an animal-free setting. The goal for Sawyer wasn’t so much the category of cuisine as the honest flavor, which is why he was able to go from a vegan kitchen to Three Aces and Publican in Chicago.
Returning to Ohio, Sawyer worked wit