The executive chef of Morrison Healthcare in Raleigh, North Carolina, Christopher Zebney has decades of experience in the food service industry, beginning during his childhood in his parents' restaurant. Throughout his career Christopher Zebney has focused on eating clean, healthy food, and he prefers a plant-based diet.
Prior to taking charge of the cafeteria at Morrison Healthcare in 2019, Mr. Zebney spent a decade providing meals at WakeMed Health & Hospitals. His experience includes serving as executive sous chef for Brier Creek Country Club and PrestonWood Country Club. He has created eight-course meals as commis chef at the Fearrington House Restaurant and prepared traditional Indian food for DeWolf Tavern. While earning a bachelor's degree in culinary arts from Johnson & Wales University, he completed an internship in England at Limewood Hotel and Spa, where he experienced new perspectives on the food service industry.
When not engaged in some food-based activity such as making his own granola bars, Christopher Zebney enjoys watching NBA basketball and playing the sport. His other hobbies include walking, spending time in nature, and listening to country music.
