A resident of Raleigh, North Carolina, Christopher Zebney grew up around the food service industry, watching his parents who owned and operated a restaurant. He went on to study culinary arts at Johnson & Wales University, followed by working as a line cook at the four-star restaurant Todd Jurich's Bistro. Christopher Zebney also traveled to England for a six-month internship with Limewood Hotel and Spa, where he prepared meals with as many as eight courses.

Following his return from England, Mr. Zebney worked as a line cook at DeWolf Tavern, where he learned about traditional Indian cuisine. Subsequently, he accepted a position as commis chef at the Fearrington House Restaurant, which featured local farm-to-table ingredients and multiple course meals. Throughout the following years, he served as executive sous chef for PrestonWood Country Club and then for Brier Creek Country Club, followed by a 10-year stint as chef at WakeMed Health & Hospitals.

In 2019, he accepted his current position as executive chef at Morrison Healthcare in Raleigh. In this role, he oversees the full service cafeteria for the hospital.