Who We Are
Lisa Ruskaup, CEO/Founder
A native of Denver, Lisa has experience across the life cycle of food and beverage concepts. In addition to concept development and real estate acquisition/construction, Lisa is also well versed in managing operations and accounting functions. Her passion and expertise is best demonstrated in the field of re-concepting in the retail industry, which often results in revitalized spaces, increased revenues and decreased costs, as well as exposure to new audiences. During Lisa’s three decades in hospitality, she has had the good fortune of working with industry leaders on over 70 projects. Her work in the creative space has received numerous awards for outstanding design, including national and international recognition for Denver’s Session Kitchen and the Farmhouse at Breckenridge Brewery in Littleton being named a top craft brewery. In 2015, Lisa founded Habit Doughnut Dispensary and Carbon Café & Bar, co-branded concepts in the company’s growing portfolio of brands.
Karl Schwender, Bar Program
Karl Schwender, oversees the bar program for Habit Doughnut Dispensary, Carbon Café & Bar and Dead Battery Club. Experienced in all restaurant positions as a result of two-decades devoted to hospitality, Karl’s background includes stints as head bartender at the iconic Denver dive bar Goosetown Tavern and a position as food and beverage manager at Bite Restaurant in San Antonio, Texas. Karl’s passion for cocktails, spirits, fine wines and craft beers is easy to see and taste. Karl’s real passion and skill is best illustrated when he is exploring the freedom, funkiness and fun that the company’s brands afford him in his position behind the stick. Where else can a manager inject boozy goodness into brioche doughnuts, cross-utilize simple syrups in coffees, cocktails and confectioner’s glazes, concoct names for cocktails in a hip hop inflected, graffiti covered space or select and pour international wines in a timeless, classic cocktail bar?
Scott Parker, Executive Chef
Consistently named one of Denver’s top chefs, Scott spent over 10 years honing his culinary skills at Denver’s beloved Table 6 restaurant. Known for his culinary creativity and talent for taking the foods we love and turning them into insanely craveable creations, Scott helped open the flagship locations of Habit Doughnuts and Carbon Café & Bar in 2015. After brief and successful positions with Four Friends Kitchen and Westbound and Down Brewery in Idaho Springs, Scott returns to lead the culinary program for Dead Battery Club.