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.

James Barclay, Executive Chef

Born in England, raised in the industry. James has been creatively inspired by his somewhat nomadic upbringing, Having lived in a variety of countries, in a family driven by huge passion for great food and diverse cultures. Always seeking out culinary experiences on every menu, he has been developing his palette from an early age. Looking to integrate his passion for creole inspired dishes and new age takes on classic french and italian styles. James offers a younger approach to the culinary offerings at the Press Room.

James made his move back to Chicago in 2021 to work for the Gibsons Restaurant Group where he focused on Volume management and starting to build his managerial style. While with GRG he worked at Gibsons, Hugo’s and Quartino.

Through assisting with a Monday dinner series at the Press Room, James was introduced to the team in early 2023. After a brief 6 month stint working with Hogsalt, He jumped at the offer to be a part of the Culinary program in November of 2023.

Derek Wians, Bar Manager

Derek stepped into the restaurant game in 2014 with his initiation at County BBQ. It was during this encounter that he began his passion for the art of food and beverage. With the guidance of great mentors, the doors to the realm of beverage design had been opened, igniting a love affair with crafting menus that seamlessly intertwine content, concept, and history.

He found homes all over the Chicago bar scene over the last decade (MARZ Taproom, Harbee Liquors, Wishbone Chicago), at an apothecary Percy’s & Co. in Seattle, WA for a year, but most recently has stepped into the role of Bar Manager at The Press Room in Sept 2023.

An herbal alchemist at heart, he is poised to redefine the art of bartending, inviting new friends to journey through past, present and future with each and every sip. Always learning and always sharing, with a team he loves and a vibe that resonates, he is set to etch his mark on Press Room’s legacy one true craft cocktail at a time. He loves good music, good people and does not like the word mixologist.