Lawrence Weeks

Lawrence Weeks dedicated himself to cooking when he was a child growing up in a Creole/Cajun household in central 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. After returning from time in Lexington, KY working under chef Ouita Michel, Weeks is currently heading the kitchen at the much anticipated North of Bourbon in Louisville, KY focusing on deep Southern cuisine with an emphasis on the connection between Louisville, New Orleans.