{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fsoul-by-todd-richards.simplecast.com%2Fepisodes%2Flawrence-weeks-HGmQzFQR","width":444,"version":"1.0","type":"rich","title":" Lawrence Weeks","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/b7145f8c-161e-4425-a032-e1d7ad264925/e5b80d32-86c6-4fc3-a46e-6cf992a25d0b/website-headshot-lawrence-3-hayden-shelton.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/96950dd1-3d8b-4779-945b-9d2c72a4e4c1\" height=\"200\" width=\"100%\" title=\" Lawrence Weeks\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Lawrence Weeks dedicated his heart to cooking as a child growing up in a Southern Creole/Cajun household in Louisville, KY. 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.” \n\nAfter returning to Louisville, Weeks started LocalsOnly, a Louisville pop-up 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. His recent work focuses on how using sustainably sourced seafood contributes to a healthier environment."}