David Ansill, owner and Executive Chef of Pif and Ansill Food + Wine started out as a bartender during the 70s Philadelphia Restaurant Renaissance.

After years behind the bar, David grew tired and wanted a long-term career. The restaurant industry was the only business he really knew. So, his father offered to send him to culinary school and it was there that he found his niche.

Ansill trained at The Restaurant School and spent the following 14 years perfecting his dishes and honing his skills in Miami Beach and at renowned Philadelphia eateries such as the Rittenhouse Hotel, Café Nola, Cobblefish, Lucy's Hat Shop, Continental and Judy's Café (more on this later).

Ansill opened Pif, a French BYOB in South Philly in August of 2001. Pif received rave reviews and was awarded Best of Philly in 2002 and 2005.

In February 2006, David opened the doors to Ansill Food + Wine, named in honor of his father, Leonard. Ansill focuses on European-style small plates, "snacks and a wine bar for food-conscious adults." Ansill Food + Wine was formerly known as Judy's, a Philadelphia institution where David got his start.