Halvar Ellingsen is a Norwegian chef and is known for his dedication to showcasing local raw materials and creating unique culinary experiences at his farm. With a career spanning some of Norway's best restaurants, he has revived his family's farming tradition by combining sustainable agriculture and haute cuisine.
Born in 1986 in Sigerfjord, Norway, Halvar Ellingsen developed a passion for cooking from a young age, influenced by a family devoted to harvesting, slaughtering and fishing. This upbringing led him to recognize the value of often overlooked raw materials and to develop a deep respect for what nature has to offer.
His culinary training began at Melbu High School (2002-2004), followed by an apprenticeship and obtaining a professional certificate at “De fire roser” in Harstad (2004-2006). Subsequently, he worked in some of Norway's most renowned restaurants, including Bagatelle, Palace Grill, Ylajali and Arakataka, holding positions ranging from chef de partie to sous-chef. His career was further enhanced by participating in the Norwegian national culinary team and winning the Norwegian culinary championship in 2009, becoming one of the youngest winners of the title.
In 2018, Ellingsen decided to return to his roots in Vesterålen, where he embarked on an ambitious project to renovate and develop Kvitnes Gård, an old farm that belonged to his ancestors. In collaboration with the farm's owner, Helge Mørck, he has transformed Kvitnes into a top culinary destination where 80 percent of the ingredients used come directly from the farm itself. This approach emphasizes seasonality and sustainability, offering guests a dining experience deeply rooted in the local area.
Ellingsen's culinary philosophy is based on simplicity and authenticity, letting ingredients shine without excessive manipulation. This approach has led Kvitnes Gård to be recognized as one of the leading culinary destinations in Norway, attracting both local and international visitors.
