About Gumax Cafe & Grill Where we all start.

At Gumax Café and Grill, we aim to transform the way people think about traditional restaurants , by creating a destination where world class cuisines and love converge all under one roof. What truly separates the Café and Grill from your ordinary restaurant, is its daily menu, which features authentic world class cuisines everyday of the week. Gumax Café and Grill serves breakfast, lunch, and dinner. Our goal is to cater worldly unique palates to our customers, in essence with their choices.

After working in various restaurants for 15 years, Guma knew that by offering spicy pies, a family recipe in the line of appetizers, would give customers a new variety of taste to enjoy. Today, you can find Guma Spicy Pies in different flavors at a Gumax Café and Grill.

Our Menu
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Discover Our Best Chefs

Each chef is uniquely talented, and Gumax leaves room for any chef to expand on this talent. Whether you are a new graduate, or an experienced chef, we encourage you to join our team. With your unique flare of creativity, and the atmosphere to readily express yourselves, you will become acquainted to traditional world class cuisines in just a matter of time. The ultimate goal is for you to eventually own a Gumax Café and Grill, or the Guma Spicy Pie Mobile, by hatching your dream.

The Real Story

After Guma escaped the war-ravaged country of his birth, he eventually settled in Cape May, New Jersey. While earning multiple degrees at Stockton College, he started out as a dishwasher and worked his way up to Sous Chef at the Lobster House. Over the years he was exposed to Lobster House cuisine, Italian cuisines and breakfast cuisines. In the mist of all this, he was training culinary art students from the Culinary Institute of America and other top American chef schools. Guma gained a lot of theoretical skills from top students and faculty, while at the same time they mutually gained a lot of practical skills from him. He is what you might call a traditional chef because he never went to a chef school, he learned the skills through a multitude of ways; passed on knowledge, hands on experience, self-teaching cook books and cook videos etc.

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