Felix Schneider began his culinary training in 2005, working as a demi-chef de partie at Hotel Burg Wernberg under Thomas Kellermann. He then cooked at Aumers la Vie in Nuremberg, later becoming head chef. In 2010, he started growing tomatoes and developed a passion for heirloom fruit and vegetable varieties. Foraging for wild plants, mushrooms, 

and herbs became a key influence on his cuisine. From October 2015 to March 2021, he led the kitchen at Sosein in Heroldsberg, crafting dishes inspired by nature. After Sosein closed in spring 2021, he launched Etz as a pop-up in Nuremberg, moving it to a permanent 

location in May 2022. The name Etz means „now” in the Franconian dialect. Schneider works closely with select farmers, grows vegetables in his own garden in the Buch district, and incorporates fermentation techniques, drawing inspiration directly from nature.