Felix Schneider

Coming Up

Early kitchen structure mattered from the start. Felix Schneider entered as Demichef de Partie at Hotel Burg Wernberg-Köblitz (from 2005), a role that placed him inside a serious brigade from the outset. At Aumers la Vie in Nürnberg, he moved from Koch to Später Head Chef, a step that reflected not only advancement but a firmer command of pace, standards, and the kitchen’s own identity. He later served as Head Chef at Sosein in Heroldsberg (2015–2021), where six years of repetition and responsibility sharpened the consistency associated with his cooking. Since 2021, Felix has been chef and co-owner of Etz, where that accumulated kitchen work is expressed as a direct point of view.

Where They Are Now

Regional sourcing is the basis of the current kitchen. When Felix says, “We focus on regional and very seasonal cuisine,” he is describing a method rather than a slogan: the menu stays close to what is local, fresh, and in season. The Knoblauchsland region outside Nuremberg sits inside that system as a working source, not a distant reference. “Everything we need grows abundantly right over in the Knoblauchsland region outside of Nuremberg.” The claim is plain, and that plainness is the point. Growing is part of the practice, not a side note to it. Felix Schneider keeps gardening in his own hands because he wants contact with the raw material before it reaches the pass. “I want to understand everything about my raw materials. That’s why I do the gardening myself.” The line defines a kitchen where sourcing, cultivation, and cooking sit in the same chain. Regional produce, seasonality, and direct knowledge of ingredients are the working terms.

In Their Words “Everything we need grows abundantly right over in the Knoblauchsland region outside of Nuremberg.” “I want to understand everything about my raw materials. That’s why I do the gardening myself.”

Honors

Felix Schneider’s honors track the same progression seen in the kitchens themselves: Ein Stern im Guide Michelin für das Restaurant Aumers la Vie (2014), Koch des Jahres (2020), and 17 Punkte und Neuentdeckung des Jahres (2016). The awards read as part of the same record as the kitchen posts: measured, regional, and earned over time.