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 2000. 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.