Lawrence Weeks

Lawrence Weeks


About Lawrence Weeks

Lawrence Weeks dedicated his heart to cooking as a child growing up in a Southern Creole/Cajun household in Louisville. His mother’s family is from Southwest Louisiana and his father’s is from Central Kentucky. His professional career has spanned 10 years. After culinary school, Weeks seized the opportunity to work with award-winning chef Todd Richards at The Pig and The Pearl in Atlanta, where Richards encouraged Weeks to “find his roots in food.” After returning to Louisville, Weeks started LocalsOnly, a Louisville popup restaurant that focuses on local people, product and food. The business quickly gained regional traction in the Louisville/Lexington area. Restaurateur Ouita Michel hired Weeks as a chef at Honeywood in 2019 and named him executive chef in October 2019. “Making a move to Lexington and working with Ouita has brought a new vision to how important Kentucky foodways and sustainable practices are,” Weeks said. “Working with Honeywood’s staff farmer, David Wagoner, and the effort my entire team puts in toward hospitality have been a refreshing change of scenery,” he said. “I look forward to leading the team to many years of success through education and providing an unmatched dining experience for our guests.” His recent work focuses on how using sustainably sourced seafood contributes to a healthier environment.


  • Sous Chef, Young Guns & Bourbon Event, 2015
    James Beard House

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