Our Team
Paúl Mena, Partner
While working in technology sales in Ecuador, Paúl soon realized tech sales were not his calling. He made the decision to move to Chicago to follow his dreams of working in the restaurant industry.
After graduating from culinary school and spending a short time in the kitchen, he realized his passion was in the front of the house, building incredible dining experiences for his guests.
Paúl has been a part of the opening teams of two of the largest launches of the last decade in the West Loop — one as a member of Momotaro, and the other as a member of Proxi.
During the pandemic, Paúl and his wife, Naureen, decided to move closer to their family on the East Coast. He worked for two James Beard nominated restaurants and with the largest restaurant group in Rhode Island, NRG, during his New England tenure.
His phone rang one more time. After knowing The Press Room team for years, he saw an exciting opportunity to partner with Jeff Williams and be part of the restaurant’s future.
Josue Mancero, Director of Operations
Josue Mancero is a passionate and dedicated professional in the Chicago hospitality scene with over 17 years of experience. Throughout his career, he has had the privilege of taking on various roles in the restaurant industry, gaining hands-on expertise from being a dishwasher, prep cook, to bar manager and everything in between. For the past decade, Josue has focused his skills on bartending, with a particular emphasis on elevating the craft and pushing the boundaries of mixology. His approach to mixology is centered around creating culinary-inspired cocktails, expertly pairing drinks with food, and designing memorable, refined experiences for guests.
In 2022, Josue was honored with the prestigious Mixologist of the Year award from the Illinois Hotel and Lodging Association. That same year, he also won the 2022 Jack Daniel’s Midwest Whiskey Sour Competition, further demonstrating his commitment to the craft. As Bar Manager at Alma, Josue and his team were named one of the Top 10 Regional Honorees for Best Hotel Bar in the U.S. by the renowned Tales of the Cocktail Foundation.
Outside of his professional accomplishments, Josue is deeply committed to his community. He previously served as President and CEO of Latin(x), a nonprofit organization focused on supporting and mentoring Latinx bartenders across Chicago. The organization also raises funds for various Latinx-centered charitable causes, highlighting Josue’s dedication to making a positive impact both within the hospitality industry and beyond.
In 2023, Josue was part of the opening team at Jook Sing, a popular Southeast Asian street food and cocktails restaurant and is also The Press Room’s sister restaurant. Josue excelled at Jook Sing, demonstrating exceptional skill and leadership, which led to his promotion from bar manager to Managing Partner and Director of Operations. Josue is now managing operations with incredible expertise for both Jook Sing and The Press Room.
Jorge Vallejo, Beverage Director
Jorge has built a career in hospitality that spans some of the best bars and restaurants in New York and Chicago. Born and raised in Cuenca, Ecuador, Jorge’s journey in hospitality began in New York, where he started bussing tables while attending college. Initially just a means to pay the bills, the job quickly turned into a passion, sparking a lifelong dedication to the craft and the industry.
Throughout Jorge’s career, he has worked at esteemed establishments such as Nobu Hotel Chicago, Soho House, and Bar Mar, focusing on creating innovative cocktail programs, mentoring staff, and ensuring guests have unforgettable experiences. A deep love for working with people, sharing knowledge, and pushing the craft forward has been a driving force behind his success.
Jorge has also served as the Vice President of the United States Bartender Guild (Chicago Chapter) and has been on the Board of Directors for Latinx S.I.A., helping to support and educate others in the industry. Along the way, he has earned certifications in wine, sake, tequila, and hospitality management, always seeking to expand his expertise. Cocktail competitions have played a significant role in Jorge’s career, earning finalist spots and awards in events such as the Hendrick’s Hot Gin Punch Competition and the Soho House Cocktail Cup.
In March 2024, Jorge became the bar manager at Jook Sing, taking part in the day to day operations along with Josue. Jorge’s exceptional skills as the bar manager at Jook Sing, where he crafted innovative cocktails and led his team with passion, earned him a well-deserved promotion to oversee the beverage programs at both Jook Sing and The Press Room.
When it comes to cocktails, Jorge doesn’t have a single favorite—the joy comes from the evolving nature of mixology. Some nights call for a Manhattan, others for a Mai Tai, a sour, or simply a beer and a shot. Outside of work, Jorge enjoys swimming, reading, and watching soccer, especially when his favorite teams are playing.
Luigi Estrada, Bar Manager
Born in Cuernavaca, Morelos, Luigi moved to the United States at the age of 11. He started in the hospitality industry by bussing tables at the age of 13 and worked his way up to discover that bartending was the perfect way to combine his creativity and passion for service and has since become a well-known and talented Mexican bartender in Chicago, where he proudly represents his culture.
Pushing boundaries and drawing inspiration from their Mexican heritage, Luigi is known for creating exceptional cocktails. His cocktail-making style has earned him recognition in various competitions, including bar competitions for well-renowned brands.
He has run bar programs in popular Mexican/Latin restaurants around Chicago such as Tzuco, La Josie, Aikana, Rojo Gusano, Kie-Gol-Lanee, and also developed beverage programs for Arepa George Cantina, La Luna, and Carnitas Uruapan. Most recently, he was running the beverage program at Kie-Gol-Lanee.
Outside of work, Luigi enjoys watching soccer, where his two favorite teams being Club América and Inter Milan. His favorite food hands down is a quesadilla and his go-to drink is a Paloma or a Negroni, particularly those made with agave spirits—especially mezcal.
For Luigi, bartending is more than just work—it's a passion and a form of art, expressed in each carefully crafted cocktail. Having worked under some of the best mentors in Chicago, he was taught to push the limits of imagination and create unique cocktails that challenge the norms. With years of experience in the industry, Luigi now feels it is his duty to pass on his knowledge to the next generation of bartenders, as well as anyone seeking to grow personally or professionally. He is excited to bring his expertise and passion to the beverage program at The Press Room!