Carrie Baird, originally from Idaho, is thrilled to BE at the helm of the Gluten/Grain Free and Paleo kitchen at Just BE Kitchen (Opening April 2017). Having gotten her start in the industry with Vail Resorts in Breckenridge, she has received much acclaim for her past work at Rioja, Euclid Hall and as the Executive Chef of Brazen. After trying a Gluten Free and Paleo diet for three months, she was inspired to start the popular Paleo Dinner at Brazen, which is where she met her Just BE Kitchen Co-Chief Foodie Officer, Jennifer Peters. Together they have created a special, from-scratch Gluten-free, Grain-free, and Paleo menu at Just BE Kitchen. She is especially excited about the house-made gluten- and grain-free breads, muffins and tortillas at JBK, along with the Bone Broth Program and the Meatzzza. She lives in Capitol Hill.