My Story
Food has driven me into a daze of ideas, culture, and purpose. The deeper that you dive into it the less clear things seem to be. I’m here to encourage you to make new discoveries, educate yourself and find inspiration.
"I’m creating a space to share all of my ideas and projects, pulling inspiration from many of my cultural interests. Whether it be music, sustainability, or historical relevance, I plan to use this site to educate, discover and create clarity using food as the platform."
My Bio
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 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. He now works with chef Ouita Michel in Lexington, as executive chef of Honeywood. His most recent projects have focused on sustainability sourced seafood and its environmental impacts.