Israel-born Sean Chaprak grew up in what he fondly calls “a food lover’s home” in the coastal city of Ashkelon. It was here, surrounded by the warmth of family gatherings and the aromas of home-cooked meals, that his passion for food was ignited. Today, as Executive Chef for The Soho Group Miami, he channels that same passion into transforming the American dining landscape. With his inventive approach to kosher cuisine, Sean is setting new culinary benchmarks, reshaping perceptions, and expanding the reach of kosher food beyond its traditional boundaries.

“I grew up in Ashkelon surrounded by warmth, passion, and a love for food,” Sean reflects. “Culinary art has always been close to me, and I want to bring the flavors and soul of my journey to every plate: from Ashkelon to the world!”

Kosher Food: A Booming Market with Boundless Potential

The kosher food market is experiencing remarkable growth. In 2024, it was valued at USD 22.1 billion, and according to IMARC Group, it is projected to expand at a CAGR of 2.95%, reaching an estimated USD 29.6 billion by 2033. This surge is fueled by increasing consumer interest in high-quality, ethically prepared foods—not just among Jewish communities but also among health-conscious and gourmet food enthusiasts worldwide.

Recognizing this potential, The Soho Group sought Sean’s expertise to modernize their offerings and seamlessly integrate innovative kosher options. His skill in blending culinary artistry with dietary restrictions quickly made an impact. Now, as the group’s Executive Chef, he is spearheading a revolution in kosher dining—merging authenticity with bold, contemporary flavors to attract a diverse audience.

Revolutionizing Kosher Dining with The Soho Group

Under Sean’s leadership, The Soho Group has evolved into a powerhouse of culinary ventures, each reflecting his commitment to excellence and innovation. A standout project is Kosher Bagel Cove, a dedicated facility that reimagines the art of bagel-making, setting new standards for quality in kosher baked goods. This establishment has quickly become a favorite, with patrons savoring handcrafted bagels and pastries that embody both tradition and ingenuity.

Beyond Kosher Bagel Cove, The Soho Group encompasses a vibrant mix of dining establishments, including a breakfast café, a Mediterranean restaurant, a specialty meat shop, and another breakfast hotspot. Each venue offers a distinct culinary experience while upholding the group’s dedication to authenticity and refinement. Expanding his influence beyond restaurant kitchens, Sean and his team provide elite catering services for prestigious organizations such as the Israeli Consulate and the Jewish Agency. His ability to deliver sophisticated, high-end dining experiences on a large scale has cemented his reputation as a trailblazer in the industry.

Pushing the Boundaries of Food Innovation

A self-taught chef driven by an insatiable curiosity, Sean is relentless in his pursuit of culinary mastery. Each day, he experiments with new techniques, sources the finest ingredients, and refines his craft to push kosher cuisine into uncharted territory. “Food and innovation go hand in hand,” he asserts. “The key to my success is a constant willingness to learn, evolve, and challenge the status quo.”

Sean’s philosophy is simple yet profound: every dish he serves must be flawless. He personally tastes everything before it reaches his customers, ensuring that every bite delivers the perfect balance of flavor, texture, and quality. This unwavering commitment to excellence has earned him a dedicated following among food lovers who appreciate the artistry behind his creations.

From Humble Beginnings to Culinary Stardom

Sean’s journey from Ashkelon to Miami is a testament to his dedication and vision. He moved to Tel Aviv in pursuit of his dream of becoming a world-class chef, and his eventual relocation to the U.S. marked the next chapter in his mission—to elevate kosher cuisine on a global scale. More than just building a restaurant empire, Sean is on a quest to redefine how kosher food is perceived. He seamlessly fuses international flavors while staying true to kosher dietary laws, proving that restrictions are not limitations but rather opportunities for creativity.

Through his work, Sean is not only crafting unforgettable dining experiences but also shaping the future of kosher cuisine. His legacy will be one of innovation, authenticity, and an unyielding commitment to quality—a chef whose passion for food transcends borders and cultures, bringing people together through the universal language of flavor. “I grew up in Ashkelon surrounded by warmth, passion, and a love for food. Culinary art has always been close to me, and I want to bring the flavors and soul of my journey to every plate: from Ashkelon to the world.”