Konjoe

Why the name Konjoe? To start, the founder’s name is Joey and in Japanese, the word “konjou” means daring and adventurous and at Konjoe, we like to think our food is just that. Our food pushes the envelope in the food industry as we hope to bring Asian and Pacific Island inspired flavors in various forms while using high-quality local ingredients.

Joey Camacho has always had a passion for food and cooking. Having grown up in Guam and being exposed to various flavors of Asia at a young age, he knew he would one day own a restaurant of his own.

He received his bachelor’s degree and MBA from Santa Clara University and studied culinary arts at the Professional Culinary Institute. With both business and culinary backgrounds, Joey united these two foundations to start Konjoe. He’s worked at various restaurants in Guam, Hawaii and California. His culinary style is defined as New American with influences from Asia and the Pacific Islands.

our story

Why the name Konjoe? To start, the founder’s name is Joey and in Japanese, the word “konjou” means daring and adventurous and at Konjoe, we like to hope our food is just that. Our food pushes the envelope in the burger industry as we hope to bring newly inspired flavors in various forms while using high-quality local ingredients.

All of our beef, pork and poultry are locally sourced throughout California through Cream Co Meats. We've partnered with their founder from the beginning of our Konjoe adventure and believe in their motto of quality, transparency and artistry.

We believe in giving back to the community by supporting the local artisans, whether they are the farmers, bakers or brewers and by eating Konjoe, you'll be supporting them as well.