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Stephen Sauer began cooking seven years ago at a small resort and has worked his way up the line. After two years at Harrah’s Cherokee Casino and Hotel, he moved to Asheville to pursue his culinary career. Sauer started in the banquet department of the Grove Park Inn, but left for a short time to work at The Cellar Door in Black Mountain. Upon returning to the Grove Park, he worked in the Blue Ridge Dining Room, which specialized in buffets. He then worked at the four-star restaurant, Horizons, before he became the lead line cook at Sunset Terrace.
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