"I love working with Hawaiian Kanpachi because, I can feel good that I am not depleting the ocean of its natural resources, while also providing a flavorful and moist piece of fish. The ethical sustainable practice at Blue Ocean Mariculture allows us to help the planet and our customers"
- IPPY IONA
Chef Ippy Iona
Born into the world of restaurants, Chef Ippy Aiona first set fire to his cooking career early at his dad’s Hawaiian restaurant and his mom’s Italian restaurant. With the food industry running through his veins and a culinary degree from the Cordon Bleu in San Francisco Chef Ippy ran the gauntlets of cooking competitions from Food Network Star to winning Canada’s International iron chef. His most recent being Food Network “BBQ Brawl” and seeing him finishing in the finale. Chef Ippy was placed on the Forbes 30under 30 list as one of the 30 best in the food industry under 30 years old and his cookbook “The Easy Hawaiian Cookbook ”made it to the Amazon top 100 cookbook list. He has conceptualized and opened many restaurants with the current Ippy’s Hawaiian BBQ having a successful 11year run so far and his newest concept “The Dizzy Pita" enjoying its first year in business. Chef Ippy recently created and produced a tv show called “Eating Our Roots” and had its first breakout season on Hawaii’s station K5and is currently streaming online