Anita Hinojosa Montero, who was born and raised in Metairie, began her studies as a history major at the University of New Orleans. She then changed her direction to culinary arts after falling in love with the restaurant industry while working as a cocktail waitress in a downtown hotel. She thenafter worked in several kitchens in uptown New Orleans, including Flagons and Absolute Bar & Grill. Anita was then honored to apprentice at the Windsor Court Hotel under the direction of Chef Kevin Graham for three years, where she was able to accumulate a wealth of knowledge in all aspects of the kitchen. She then decided to head west and make her way to Los Angeles, CA where she landed a job at City Restaurant working as a sous chef for two years for Susan Fenniger and Mary Sue Milliken - the "Two Hot Tamales!" After working hard for two years in California, she decided to change her scenery up just a bit and she spent one amazing season on the beaches of Long Island at a seafood restaurant called Dave's Downtown.
Anita finally decided to return to her roots and the city she loves to open two downtown New Orleans restaurants with Chef Kevin Graham called Sapphire and Graham's. She was quickly promoted to General Manager of Sapphire, and began working in the front of the house, learning all she could about wine and fine dining from a completely new point of view. She then spent several years as restaurant manager with owner Patrick Singley at Gautreaus, overseeing the dining room nightly as maitre d', as well as coordinating private events and staffing.
She began working with the Ralph Brennan Restaurant Group as a front of the house manager at Ralph's on the Park when it opened in 2003. Anita then switched positions into in-house sales and event coordinating as their Event Sales Manager, where for the last ten years, she has worked with New Orleans families in planning their special events including wedding receptions, anniversaries, birthday celebrations, baptisms, and graduations. This is where Anita truly found her calling and love for the events and tourism industry. She and her team oversee an average of 1,300 events per year also including carnival events, conventions and off-site catered galas. Anita is able to bring a unique perspective and touch to the events she plans because of her experience and knowledge of kitchen and restaurant management, which has resulted in unforgettable memories for her clients and their guests.