Lawrence Weeks dedicated himself to cooking when he was a child growing up in a Creole/Cajun household in Kentucky.

His professional career began in 2010. After culinary school, Lawrence worked under multiple James Beard recognized chef Todd Richards at The Pig and The Pearl in Atlanta, where Richards encouraged him to “find his roots in food.” When Lawrence returned to his home state, he started LocalsOnly: a Louisville pop up that focused on local people, products, and food.

Weeks now heads the North of Bourbon kitchen and brings his cooking talent to the community of Germantown by keeping his food creation focused on the connection between Louisville and New Orleans.