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Meet The Chef

Chef Philip "Ippy" Aiona was born and raised on "The Big Island" of Hawaii to an Italian-American mother and a Native Hawaiian father.  Growing up, his father had a Hawaiian Plate Lunch shop and his mother had an Italian Restaurant setting a fire to his passion for everything food related at a very young age.  Ippy went on to graduate at top of his class from the Le Cordon Bleu in San Francisco.  At 23 Chef Ippy was the youngest finalist on Food Network's hit show "Food Network Star", later that year, Forbes Magazine put Chef Ippy on their Food & Wine "30 under 30" list and he was one of ten chefs to compete in Philadelphia for Forbes magazine's "Best Chef in America".  In 2014 Chef Ippy brought home "the win" representing the US in Canada's International Iron Chef and at 24 he opened his first two restaurants The Koa Table & Ippy's Hawaiian BBQ both in the Waikoloa resort.  With a deep respect for and connection to the Island Chef Ippy's cuisine reflects his cultures and notoriously playful imagination!  Let Chef Ippy turn your next dinner into something unforgettable.


Tel: 808-987-9986  |  Email:



Sample Menu​

A sample of Chef Ippy's award winning cuisine.

Lets Begin

Take the worry and stress out of any meal or dinner party and let Chef Ippy create your perfect dining experience.


Have a little look at some of Chef Ippy's past culinary creations. 

A Taste of Aloha

A Sneak Peak of the
New Summer Menu

-Herb Charred Kamuela Tomatoes with Whipped Fresh Butter & Local Breakfast Radish on Crostini

-Jidori Chicken Confit over Wilted Frisee with Peach & Almond Vinaigrette 

-Roasted Big Island Corn with Candied Meyer Lemon, Garlic Butter & Shaved Romano 

-House Blended Aromatic Red Curry & Fresh Big Island Coconut Cream, with Ulu (Breadfruit), Green Tomato & Molokai Purple Sweet Potatoes 

- Waimea Tomato & Lemongrass Cioppino with Kauai Prawns & Island Sustainably Caught Fish

-Caramelized Pear & Pineapple Brown Betty, Candied Macnut Crumble & Vanilla Bean Ice-cream 


It was common to find a young Aiona doing homework at an empty table in one of his parent’s restaurants, or even helping out himself.

At Your Service

Tel: 808-987-9986  |  Email:


Tell me a little about your event so I can begin the creation process

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My oyster that I just demo at the _hangoutcookoff namasu (japanese pickle) sweet soy mirin aioli, ha
 fresh pea shoot cut on th
Wild caught Alaskan salmon cioppino with kamuela cherry tomatoes & sweet Maui onions...
Spinach salad, goat cheese, roasted grapes, candied pecans & mac nut vinaigrette.
ginger with smoked cucumbers, sweet onion & smoked guava salt #piglife_
Duroc braised pork shank, dripping & bacon gravy.. our special tonight at the pigs by _syminsayz
House apple cider and strawberry jam, driep chorizo & manchego cheese #piglife #3FP #chacuterie
Belly of the food gods #piglife
Balsamic, coffee & kona chocolate glazed lamb over pickled beet puree #summermenu _threefatpigs
Tomato confit #sousvide #summermenu _threefatpigs
Grilled big island tofu, melted smoked gouda, sweet onion relish and waimea strawberry apple sauce
Crostinis with Homeade lemon ricotta, pickled kamuela cherry tomatoes and mint #summermenu #kamuelat
 micro cilantro & ma
Starting the quarter century birthday celebration with the best friends..
Sous vide apple sauce #summermenu _threefatpigs
Our vegan dish here _thethreefatpigs for our new menu rolling out tonight
At The taste of the range... I got Lamb..
 hilo _maebo_ noodles, house sukiyaki style broth, kimchee, _turnip wagon_ pea shoots, grated daikon
3rd Course_ Bone marrow, charred local tomatoes, fresh herbs, balsamic molasses & sweet bread #Boys&
Brunch for my amazing ma....
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