Glynn’s attorney, James Fleisher, also declined to comment in detail, but said in an email, “I expect that the matter is fully resolved.”
In their request to drop the charges, prosecutors reserved the right to reopen the case.
Glynn, who accepted private catering jobs during the time he served as the officers’ club’s executive chef, had been charged with two misdemeanor counts that accused him of stealing and plundering federal property during his tenure at the club.
A year ago, defense attorney Fleisher said in an interview with this newspaper that Glynn “expects to vigorously defend himself against these two charges.
“Everything David did in his capacity as the executive chef at the officer’s club was done with the full knowledge and consent of his superiors and supervisors,” Fleisher said at the time.
Glynn issued a statement that read in part, “I simply want to take this opportunity to express that my 10 years working at WPAFB were some of the most rewarding and exciting years of both my professional and personal life. … I simply want to look forward and enjoy the final years of my career, period. With a career that is about to approach nearly four decades, there are no words that can describe the gratitude I feel towards all those who have stood by me and supported me over these many years here in the Dayton area.”
Glynn also was chef and co-owner of the former Peasant Stock restaurant in Kettering and the former B.R. Scotese’s in Beavercreek.
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