2020 Smith Fellow: Lawrence Weeks | Southern Foodways Alliance arrow left envelope headphones search facebook instagram twitter flickr menu rss play circle itunes calendar


Each year, the Southern Foodways Alliance celebrates men and women whose lifework enriches Southern food culture. Seven SFA awards and honors recognize these cultural standard bearers.

2020 Smith Fellow: 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 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.



The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.


Alex Raij Txikito

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