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 finishing 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 Locals Only: a Louisville pop-up that focused on local people, products, and food. In 2021, Weeks became the Executive Chef of North of Bourbon where his cooking now connects the city of New Orleans with his unique uses of Southern ingredients in unexpected ways.
Weeks, a partner and Executive Chef for Ensō, leads the culinary team behind this new concept. Chef Weeks has curated a menu that reflects his passion for Japanese culinary technique coupled with his long-standing ties to Southern cuisine.