Chef Eric Osburn was born in a Chicago suburb. Interested in food from an early age, by high school, he worked under the supervision of the executive chef at Barrington Hills Country Club in Barrington, Illinois and later at Brassiere T under the direction of Gale Gand and Rick Tramonto.
After high school, Chef Eric attended the Culinary Institute of America in Hyde Park, New York and graduated in 2003. As part of his training at the CIA, Chef Eric learned from Chef Dan Bud and Chef Joseph McKenna. During his internship, he worked under the guidance of Chef Bryce Whitelson at Wheatleigh Hotel and Restaurant in the Berkshires in Massachusetts.
Later, after moving to Arizona, Chef Eric worked with Chef James Porter, formerly of Tapinos Restaurant and now of Le Petit Maison.
When the opportunity presented itself to design his own menu and cook his own creatively-inspired food, Chef Eric was happy to become the executive chef and guiding force at Centurion Restaurant.