Chef David Ansill, a Cheltenham native, was trained at Philadelphia’s The Restaurant School and spent 26 years honing his skills & perfecting dishes while cooking at renowned local favorites such as Serrano, Judy’s Café, Rittenhouse Hotel & Lucy’s Hat Shop. He spent time broadening his culinary skills in Sweden and Miami Beach, including a stint at the prestigious, Delano Hotel.

Ansill decided to break out on his own in 2001; First with Pif, an intimate French bistro with a daily changing menu. In 2006, he opened Ansill Food + Wine, a remarkable tapas inspired restaurant with influences from France, Italy and Spain. By 2009, Ansill had landed at Ladder 15, where he continued to bring his innovative style & direction to life. And in July of 2012, Ansill teamed up with old friend, Owen Kamihira as the Executive Chef of Bar Ferdinand, a traditional yet creative Spanish wine & tapas bar in Philadelphia’s Northern Liberties community.