TED'S WELCOMES TWO NEW CHEFS TO THE TEAM--BECKY WOOFTER AND MIKE REFIEUNA.

For Immediate Release

CHARLESTON, SC, June 21, 2007 – PRESS RELEASE FOR IMMEDIATE RELEASE Contact: Annie Byrd ByrdHouse Public Relations, LLC 843.853.9120 annie@byrdhousepr.com / www.byrdhousepr.com

TED’S BUTCHERBLOCK WELCOMES TWO CHEFS, BECKY WOOFTER AND MIKE REFIEUNA, TO THE TEAM

CHARLESTON, SC—JUNE 21, 2007— In order to accommodate their recent expanding catering services and prepared foods offerings, Ted’s Butcherblock, at 334 East Bay Street in downtown Charleston, recently welcomed two new members to the growing staff. Becky Woofter and Mike Refieuna both recently joined as chefs.

Originally from Louisville, KY, Woofter graduated from Jefferson Community College with a degree in Culinary Arts in 1999. Having been drawn to the culinary profession from a very young age, she worked as a chef in kitchens in her hometown of Louisville from the age of 15. Woofter moved to Charleston in 2002 to play a part in the burgeoning culinary scene, landing a job as Sous Chef at the Mustard Seed in Mt. Pleasant, SC. Soon after, she was recruited as Chef de Cuisine at J. Bistro in Mt. Pleasant, working under then Chef James Burns. In May of 2007, Woofter was recruited by Ted’s Butcherblock to join the team as Chef. She looks forward to using her culinary expertise in the development of Ted’s featured regional menus and catering.

Mike Refieuna has Italian roots and grew up in Tuscaloosa, AL. Graduating from University of Alabama with a degree in Sports Science in 1995, Refieuna began his career as a fitness director and personal trainer. After three years, he switched careers to work as Marketing and Public Relations Director for Greene Beverage Co., the distributor Anheuser Busch in Alabama. After eight years in this industry, Refieuna was ready for yet another career change, so he enrolled in the Culinary Institute at Trident Technical College in Charleston, SC. While attending classes, he had the opportunity to get hands on experience at several area restaurants, including Sullivan’s on Sullivan’s Island, and Hominy Grill in Charleston. After working under Chef Robert Stehling for two years, Refieuna was recruited by Ted’s Butcherblock to join the staff as Chef in early 2007. He currently works side-by-side with Chefs Michael Ruggiero and Becky Woofter creating Ted’s signature dishes and creating international specialties. He is drawn to the open kitchen atmosphere at Ted’s and enjoys sharing his love of cooking with customers.

To learn more or to contact Ted’s Butcherblock, call 843.577.0094 or visit www.tedsbutcherblock.com.

#