Blue Flag Capital, the Boston-based hospitality investment company, in partnership with its in-house management company Collared Martin Hospitality, announces key leadership appointments supporting the company’s expansion into the Long Island market. The portfolio includes Hotel Corduroy in Montauk opening this May, Faraway Sag Harbor debuting on the waterfront this June, and Oyster Estate coming to Greenport in late summer. Eric Freitas Orford joins as Managing Director, New York, overseeing the trio of East End hotels, alongside internationally recognized chef Jarad McCarroll, who will lead as Executive Chef and Culinary Director of Zagara, the signature restaurant at Faraway Sag Harbor.
Freitas Orford will lead operations across all three of the brand’s forthcoming New York properties. He brings extensive experience launching and operating high-profile hospitality concepts, most recently guiding the U.S. launch of The Twenty Two New York, a private members club and hotel, as General Manager. His background includes leadership roles in the opening of PUBLIC Hotels, where he served as Director of Operations under Ian Schrager, as well as General Manager positions at MADE Hotel and The Ludlow Hotel. He has also led major capital projects, including the $8 million renovation and reopening of The Moore Hotel.
“I’m excited to join the Collared Martin Hospitality team at such a pivotal moment of growth,” said Eric Freitas Orford. “The opportunity to help shape these properties as they come to life on the East End, while honoring the history and character of each destination, was incredibly compelling. I look forward to working alongside the team to create experiences that feel thoughtful, welcoming, and deeply connected to the communities we’re joining.”
At Faraway Sag Harbor, McCarroll will lead the culinary vision for Zagara, an Amalfi Coast–inspired restaurant designed as a destination for both guests and the local community. Open for dinner, Zagara extends the hotel’s coastal atmosphere with a menu rooted in seasonal ingredients and refined yet approachable flavors. Menu highlights will include a Black Sea Bass Tartare served with horseradish cream, dill oil and lemon, a signature dish of McCarroll’s; in addition to Lobster and Scallop Raviolo with aromatic broth, chilli, pickled grapes and cauliflower puree, and a Lemon Risotto finished with mascarpone, tomato jam, roasted pine nuts and fresh basil.
McCarroll brings a global perspective and a track record of creating destination-driven dining experiences. His work spans London, the Caribbean, and the United States, where he most recently oversaw the culinary program at the Montauk Yacht Club. He also launched Ocean Club in St. Barths, which was named Best New Restaurant in the Caribbean at the 2023 World Culinary Awards, and previously led the culinary program at Hotel Le Toiny, earning Gault & Millau Chef of the Year for St. Barthélemy. Early in his career, McCarroll trained in some of London’s most respected kitchens, including Chiltern Firehouse and the Michelin-starred Kitchen W8, shaping the foundation for his disciplined, ingredient-driven approach that will guide his leadership at Zagara.
“Zagara is about capturing the spirit of coastal dining in a way that feels both transportive and rooted in Sag Harbor,” said Jarad McCarroll. “We’re drawing from the simplicity and vibrancy of the Amalfi Coast, but interpreting it through local ingredients and the energy of the harbor, creating something that feels familiar, yet entirely its own.”
These appointments come as Blue Flag expands into the East End for the first time, introducing a new collection of design-forward hotels this season across Montauk, Sag Harbor, and Greenport, operated by Collared Martin Hospitality. Together, Freitas Orford and McCarroll will play a key role in shaping experiences across operations and dining that are rooted in each destination’s identity as the company continues its expansion across a growing portfolio of premier leisure destinations.
