Grifka strives to provide patrons with food made of the highest quality ingredients from as many local sources as possible. From Imperial Beach sea salt to produce grown in Escondido, Grifka is dedicated to providing a menu that is as organic as possible and highlights all the best that San Diego has to offer.

Prior to the Starlite, Grifka was a chef under Micheal Stebner at Region. Before that she worked at the Triple Creek Ranch, a luxury resort in the mountains of Montana.

Grifka began her career in New Orleans, where she attended the Delgado Community College Culinary Arts program. She received her introductory experiences at such landmark eateries as Liuzza’s by the Track, and honed her skills at the acclaimed Marisol, Palace Cafe, and Rio Mar.

Born in Detroit and raised in San Diego, Grifka draws on her family's eastern European heritage, her travels in the United States, Mexico and France, and her years living in New Orleans for her culinary influence. She also relies on a maxim learned from her uncle, a chef and early influence: buy good, get good.

Grifka currently resides in San Diego where, even in an urban setting, her family enjoys the freshest ingredients possible with herbs and vegetables straight from their backyard garden and eggs from their beloved chickens.