Hawaii Island chef shares Hawaiian-Italian heritage in new cookbook and memoir

HONOLULU (HawaiiNewsNow) – Hawaii Island chef Ippy Aiona is known for his traditional Hawaiian plates at his restaurant in Waimea, and now he’s sharing his journey in a new cookbook and memoir, “Growing Up Hapa in Hawaii.”

Born and raised in Kamuela, Aiona trained at Le Cordon Bleu and was shaped by his experiences at his father’s Kamuela Deli and his mother’s Solimene’s Italian restaurant.

He says each recipe in the book, from plate lunches to Italian classics, reflects his Hawaiian-Italian heritage and the bonds that tie him to his roots.

Aiona joined HNN’s Sunrise to make one of the recipes, a garlic shrimp aglio olio, an Italian recipe he learned from his mother.

Restaurant and TV career

Aiona owns The Dizzy Pita and Ippy’s Hawaiian BBQ and has appeared on various TV cooking competitions, including “Food Network Star,” “BBQ Brawl,” and “Alex vs America.” He also owned the now-closed Three Fat Pigs Restaurant and Koa Table. His award-winning series “Eating Our Roots” is airing its second season on K5.

Ippy’s Hawaiian BBQ and The Dizzy Pita are located at 64-1067 Mamalahoa Highway in Waimea. For more information, visit chefippy.com.