Based in Raleigh, North Carolina, Christopher Zebney draws upon more than 15 years of experience in his role as executive chef at Morrison Healthcare, where he manages cooks and develops the menu for its full-service retail cafeteria. Christopher Zebney previously worked at WakeMed Health & Hospitals in North Carolina, where he created menus for multiple areas of the 900-bed hospital, including the cafeteria, conference dining, and patient services. He also oversaw in-house catering services.
Prior to working in a health care setting, Christopher Zebney served in an executive sous chef capacity at Brier Creek Country Club and Prestonwood Country Club, where he supervised food outlets for catering functions and the pool area as well as their respective restaurants Dekes Grille and Red Fox Restaurant. He has also worked as a line cook at DeWolf Tavern and Todd Jurich’s Bistro.
Mr. Zebney is well versed in a variety of cuisine, including Italian, Chinese, Indian, South American, and American Southern. He is also skilled in sushi preparation and creating appetizing vegan dishes. He is a cum laude graduate from Johnson & Wales University, where he earned a bachelor’s degree in culinary nutrition. Outside of cooking, his interests include fashion, country music, and basketball.
Christopher Zebney 