Discover the magic of rum and exquisite cuisine as part of our monthly guest chef series. This month, we welcome Chef Philip “Ippy” Aiona.
Chef Ippy Aiona was born and raised on the Big Island of Hawaii, where his passion for food was shaped by his family. His father ran a Hawaiian plate lunch shop, and his mother owned an Italian restaurant, giving him an early appreciation for both cuisines. Building on this, he opened several successful restaurant concepts, including “Ippy’s Hawaiian BBQ” and “The Dizzy Pita” in his hometown of Waimea as well as “The Three Fat Pigs” in Waikoloa
Chef Ippy’s rise in the culinary world has been impressive. After graduating at the top of his class from Le Cordon Bleu in San Francisco, he quickly made a name for himself. At just 23, he became the youngest finalist on Food Network’s “Next Food Network Star,” gaining national attention. His charisma and skill earned him regular appearances on Food Network, including on shows like Alex vs America and BBQ Brawl. These experiences helped him create one of Hawaii’s most popular shows “Eating Our Roots” that Chef Ippy co-created, wrote and hosted to showcase the farmers, ranchers and fisherman of Hawaii.
At 24, Chef Ippy earned a spot on Forbes’ “30 Under 30” list, recognizing his creativity and contributions to the food industry. He also won Canada’s prestigious International Iron Chef competition, further showcasing his culinary expertise.
In April 2022, Chef Ippy released his highly anticipated cookbook “The Easy Hawaiian Cookbook: 70 Simple Recipes for a Taste of the Islands,” which reached Amazon’s top 100 cookbooks. His culinary approach reflects the unique blend of his Hawaiian roots and Italian heritage, resulting in a style that continues to draw attention. Chef Ippy’s journey is a testament to his dedication, creativity, and love for sharing the flavors of his culture.