 BY ADAM DAIGLE | Staff writer Good morning, Acadiana Business newsletter readers. It's time for headlines. Sullivan Zant, who first began in a commercial kitchen at the old Coyote Blues and later landed at Dark Roux, spent two years as chef de cuisine before being named executive chef last year. It gave him more responsibility for the business side of the restaurant in addition to chef duties. "When I was offered the position, it was something I didn't even hesitate for. It was just, I'm ready to do this, I want to do this. And man, it's awesome being able to work here specifically," says Zant. You can read the story here. Have a great day and thanks for reading. | 
