Le Colonial Names New Pastry Chef

Russell Karath (Le Colonial)

(Press Release) Delray Beach (September 9, 2025)--Le Colonial, the acclaimed French Vietnamese restaurant, has appointed Russell Karath as its new Corporate Pastry Chef. 
 
Chef Karath, who holds a B.S. in Marketing from the University of North Carolina at Wilmington and an A.O.S. from the Culinary Institute of America, brings nearly two decades of pastry expertise to the role. His past roles include Lead Pastry Chef at Michelin-starred L20 in Chicago, Pastry Sous Chef at Michelin-starred Corton in New York City, Executive Pastry Chef at The Breakers in Palm Beach and Director of Pastry Operations at Fisher Island Club in Miami Beach. Most recently, he was Executive Pastry Chef of Restaurants at Fontainebleau Las Vegas, where he helped oversee 30 dining outlets and a team of more than 50 chefs and cooks.

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Chef Karath has also collaborated with some of the world’s most celebrated culinary talents, including Chef Jordi Roca of Michelin-starred El Celler de Can Roca in Girona, Spain, and Chef Courtney Schmidig of Michelin-starred The French Laundry in Yountville, California.
 
In his role as Corporate Pastry Chef at Le Colonial, Chef Karath will oversee the pastry and dessert programs for Le Colonial restaurants across the country. 
 
In Delray Beach, Chef Karath will introduce two new desserts to Le Colonial’s menu, which will be debuted September 19. The new desserts include Key Lime Crèmeux ($15), with vanilla Chantilly cream, fresh raspberries and lemongrass syrup; and Warm Beignets ($15), served with soy caramel, strawberry lime confiture and coffee condensed milk.