James Nobleza unexpectedly fell in love with Tasmania while on holiday there. So when he got the opportunity to work at the The Tasman, A Luxury Collection Hotel, Hobart ahead of its opening in 2021, he jumped at the chance to move down from Sydney. Three years on, he has immersed himself in Hobart and its surroundings, taking immense pride in everything Tasmania has to offer. “When I came to Hobart, I just fell in love with its simplicity and how community-minded it is. Old-world values still have a lot of currency down here, and it’s charming that places like Hobart still exist,” says Nobleza.

“The Tasman suits my personality very well. It’s not pretentious or uptight. It’s beautifully built. And it’s full of amazing talent, like our sommeliers [Michael Fisher and Jeffrey Thaow], who [are some] of the best, if not the best, in the state,” he says.

Nobleza’s focus is on enhancing guests’ experience with recommendations. He is Tasmania’s only certified Les Clefs d’Or, a certified concierge service of just 4000 worldwide. As the chief concierge at the Tasman, Nobleza knows how to ensure guests have a great stay.

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The Tasman’s 152 rooms are spread across three unique buildings. There’s the old St Mary’s Hospital, a sandstone beauty built in 1847; a former office building reimagined as a delightful art deco wing; and the brand-new pavilion, finished just in time for the hotel’s opening in 2021. Each provides a unique offering and architectural style.

Still, it’s easy for Nobleza to pick his favourite room.

“We have four premium suites that all have their merits, but room 721 on the seventh floor is my pick. It has floor-to-ceiling windows and panoramic views of Hobart and the River Derwent below. It’s within our art deco building, and the amenities are gorgeous, including the luxurious bath,” he says.

For new visitors, Nobleza always recommends the same starting point. “You can’t miss Mona – it’s the hook that lures a lot of people in,” he says. “I encourage people to visit the beautiful old town of Richmond, specifically Czeg’s Cafe for their sublime scones, vanilla bean cream and homemade jam.”

“For something that’s a little bit under the radar, take a drive to Bream Creek Vineyard. They do fantastic wines and really good locally sourced cheeses. And while you’re there, track down Jyoti and get your hands on the best Basque cheesecake on Earth,” says Nobleza. “One of the overarching themes of a trip to Tasmania is the beautiful produce and food created from it. From Bruny Island Oysters to Van Bone and Agrarian Kitchen – food is central to how this state operates. How Tasmanians do things down here – it’s a little different.”

One thing that Nobleza loves about his new home is its accessibility. “I encourage guests to hire a car and go off the beaten track. The natural side of Hobart and its surrounds is spectacular.” He has an ideal road trip, which he’s always happy to share with visitors. “I have an affinity with the Huon Valley – the rolling green hills, the diverse landscapes, and the ability to choose your own adventure,” he says.

Nobleza and the team at The Tasman can provide guests with a personalised itinerary to follow by themselves, or they can opt for an Epicurean Explorer Adventure, and be guided by the Tasman’s concierges in the hotel’s fleet of Audis. Nobleza recently took a couple on a Huon Valley/D'Entrecasteaux Channel loop. They visited some of his favourite haunts, including Grandvewe Cheese and Mewstone Winery; the cute blink-and-you-miss-it town of Gordon; Cygnet; and The Kiln in Ranelagh, a beautiful place for breakfast and lunch in a restored Oast House.

Another favourite spot is Hartz Mountains, south of Hobart. It’s a largely untouched and unpopulated spot to immerse yourself in nature, with plenty of relatively easy hikes, all with stunning vistas. But Nobleza admits he is always finding new recommendations to take guests to. Recently, he went to Mayfield Estate, lured in by its pinot, and took part in a salt sommelier experience by Tasman Sea Salt. It involved a tour of the saltworks and a tasting of the uniquely Tasmanian sea salts paired with local ingredients. “I can’t wait to recommend it to guests,” he says.

For dining, Nobleza says Hobart is spoiled for choice. Institute Polaire, a stone’s throw from The Tasman, “do beautiful things with local produce.” There’s Peppina, The Tasman’s in-house Italian restaurant run by Massimo Mele, an advocate for heirloom vegetables and nose-to-tail dining. “One of my favourites is Agrarian Kitchen, whose ethos focuses on locally sourced ingredients.” If not sourced from their own garden, Agrarian looks to the community garden across the road or their extensive network of producers, farmers and fishermen. “Nothing tastes better than fresh picked vegetables. It’s really quite simple,” says Nobleza.

“Hobart is a microcosm of a big city, all done with a Tasmanian spin. I’m proud to be an advocate for it.”

This article is produced by Broadsheet in partnership with Marriott Tasman.