A graduate of the prestigious Culinary Institute of America, David was the proprietor/executive chef of several restaurants about town, including the Peasant Stock Restaurant, BR Scotese’s in Beavercreek before leaving for Chicago to take over as kitchen manager at the legendary Italian Steakhouse, Harry Caray’s, and the Executive Chef at Neiman Marcus. He returned to Dayton and is currently the Executive Chef at the Wright Patt Officers’ Club. Don’t worry, if you aren’t on base you’ll still be able to enjoy Glynn’s talents, as he’s often in demand on the charity chef circuit, whether it’s serving up seafood at AleFest or becoming part of the team for the upcoming Masterpiece Ball to benefit the Opera.
What is your favorite ingredient to cook with?
Garlic
What ingredient do you dread?
Liver
What’s your favorite dish to make?
Anything Italian! I love seafood too!
What’s your favorite pig out food?
Grater’s Ice Cream – Mocha Chocolate Chunk
What restaurant, other than your own do you like to dine at in the Miami Valley?
I try to support local places – Really like Meadowlark, The Winds, Jay’s, C’est Tout….I like Oakwood Club and Pine Club – My Boys LOVE good steaks!
What’s your best advice for home chefs?
Do not be afraid to relax and have fun with a recipe. Use it like a TRIP TIC from Triple A – experiment, try new things, eat what you like and don’t be afraid of ingredients and terminology….I say a recipe is like a road map….It’s fun to take a side trip and go some place off the beaten path. Same with a recipe – substitute ingredients, add your own flair and twists…..I think this is what makes cooking so much fun!
If you could invite any 4 guests to a dinner party who would they be and why?
It would be my four Grandparents – They really shaped my life with the sacrifices they made to be here in this country, their work ethic and devotion to family and they all died when I was too young to
really appreciate them. I actually never met my Mother’s Mom who died while she was young…. I want to hear their stories, enjoy those times I remember as a kid around the table arguing about everything and nothing. They were great people who left a legacy by the simple ways they lived their lives during very turbulent and challenging times. They emigrated to this country while all young and forged something from nothing through their efforts. It is a lesson and a generation who’s messages have been lost….My whole love of food, cooking and my personality come from my Italian Grandfather and my Mother….(I think my greatest blessing in this life was being born to my Mother and Father- they have supported me and loved me and given me everything they had and then some…)
Who do you look up to in the industry and why?
In Dayton, as a kid growing up, we all respected and admired Dieter Krug. He was the Culinary Godfather so to speak from a kitchen standpoint…..I have always respected David Hume (of the Pine Club) for his devotion to his systems, his business practices. I loved Joe Kiss of Old Hickory for his generosity and his open book views on the industry – He had no secrets and shared with anyone who wanted to learn. I loved Jay Haverstick like a second father – he taught me more about working one’s operation and his political outlooks and how legislation affected our industry. It was Jay who taught me how to focus on the details. He was a great mentor who loved every aspect of this business and he is very missed. I was also befriended by a very good man – Joe Tikos who was one of my early employers. He gave me the confidence and enough leash to learn, grow and develop. He was a great success story in his own right and he had a great practical attitude towards cooking, the industry and he is the one who told me it really doesn’t matter how great a Chef I might become if I never learn business and how to manage people. He is still a very close friend and I really owe a lot to him!
What do you do in the Miami Valley on a day off?
What is a day off?
Share a kitchen disaster, lucky break or other interesting story:
I have been working in kitchens since I was fourteen – Thirty-two years now! It was my childhood 
dream to become a Chef some day and I feel blessed to have achieved that dream. This life has given me much, taken away a lot, and taught me some tough lessons. I have been successful despite myself, and lost everything because of myself. I learned how to cook in the “Old School” tradition, got to go to the greatest culinary school – The CIA, and was blessed to have met many people who were giving and nurturing. This industry will reward hard work and perseverance, but you have to love it and hate it because you love it. You can’t be halfway in this industry. It consumes you and you become it. The industry shapes your entire life, affects your personal relationships and challenges one with its many rewards and devastating temptations….I never imagined achieving the things I have in this life, or failing like I have as well. Yet, I was able to recreate myself, try to mend some broken fences and become a better person because of everything. I have tried to give back and have many former employees who have gone on to successful careers in this industry. One secret many people don’t know is that I was blessed with three great kids – all boys – who love to cook, eat and are interested in the industry.(I owe their Mother more than I can ever repay for she has always been tasked with the burden of raising them as I worked and worked and worked….) I have tried to thwart that interest at every level. I don’t want my kids to sacrifice what I have. I want them to enjoy their lives and use cooking and dining out as great ways to relax and socialize. I am a Chef and I am proud of that and can’t imagine doing anything else in this life, but I do not wish this life on my children.
