Lawrence Weeks

Chef Lawrence Weeks is the Chef/Owner of Murray’s Creole Pub, where his menu reflects the traditions, stories, and flavors of his family’s Creole heritage. Raised in Louisville, Weeks began pursuing his culinary degree, where he trained under Chef Demarius Phillips and later worked for James Beard noteworthy chefs Todd Richards and Ouita Michel.

Weeks has earned national recognition for his work, including being named a semifinalist by the James Beard Foundation and securing a place on the The New York Times list of 50 Best Restaurants. Among his proudest accomplishments is opening a restaurant that honors his family’s legacy, inspired by the powerful role food played throughout his upbringing. His passion was shaped early by his mother’s gift for hosting and his grandmother’s exceptional cooking—experiences that taught him food is one of the most meaningful ways to understand culture and bring people together.

Outside the kitchen, Weeks channels the discipline he learned as a competitive tennis player into his current training in Muay Thai, both of which reinforce resilience and focus under pressure. He shares his life with his loyal cat, Timbo, who has been a constant companion throughout his culinary journey.