THEORY IN THE NEWS

by Marley Smith  ·  Friday, July 11, 2025

Terrell Wilson found himself struggling to describe his style of cooking when interviewing for jobs soon after finishing culinary school. He came up with the ravioli theory, the idea that every culture has its own version of ravioli.

Wilson said depending on what you change or add to the Italian ravioli, it can become a samosa from India, an empanada from Colombia, or a beef patty from Jamaica, and more. Wilson began to use his theory to describe his style of cooking, in which he combines flavors and styles of different cultures.

“Who’s to say I can’t take the filling from one and put it in the wrapper of another and combine different cultures?” Wilson said.

After winning the Bar 25 giveaway and being given the opportunity to create their own restaurant, Wilson, 36, and Matt Lucas, 25, co-owners and chefs, turned Wilson’s cooking style into a concept for their restaurant, The Ravioli Theory.

Bar 25 owner, Reza Rahmani, said the Ayer location was always meant to be a test location for craft cocktails, and he has since moved into a larger space in Newburyport. Rahmani said he originally tried to sell the bar. However, the offers he received, such as proposals for dive bars, were not what he wanted to see in the space or what he thought the community wanted.

That is when Rahmani came up with the idea of giving the Ayer bar away. He wanted someone who deserved an opportunity, but did not have the means to start a business themselves, to take over the space. He said while he was coming up in the industry, doors were always being shut in his face, so he wanted to open one for somebody. While he was not giving away his business, nor did he own the space, he was giving away the opportunity, as well as the furniture and what was left behind in the space.

After receiving somewhere between 55 and 65 applicants, Rahmani eventually narrowed it down to three contestants. Then, on one day, he gave each a floor in his three-story Newburyport location to showcase what their restaurant would be.

A spin on the familiar

Among a vote from the public and a panel of judges, including Phantom Gourmet, The Ravioli Theory won. Rahmani said what ultimately led him to his decision was how their menu was not intimidating, but read as a spin on the familiar, as Wilson said ravioli serves as a symbol of comfort. Wilson said he and Lucas made their menu so customers read what they know, such as meatballs or chicken and waffles, but they then include a twist, such as lamb meatballs with a Mediterranean spin, or tandoori chicken and waffles.

While they do not serve any form of traditional ravioli, which Wilson said tends to shock people, the name works as a conversation starter and a chance for the servers to explain the restaurant and some of the dishes.

Winning the contest in July 2024, Wilson and Lucas were not able to get into the space until September. Rahmani said the one necessary cost of entry was putting a hood in the kitchen. This proved to be much more difficult than they had thought, as they had to deal with permits and find a contractor. Lucas said they were not able to start the hood process until October, and in total the work cost them $85,000. Lucas said 90% of what they spent went into the kitchen. After doing lots of kitchen renovation and creating a more vibrant dining space for their customers, they were able to open in April 2025.

Since then, while they have been doing well, both Wilson and Lucas are anticipating a much busier fall and winter. Lucas said the hardest days so far have been the slow days, as chefs thrive on a sort of chaos and energy. However, in their hiring decisions, the two wanted to prioritize a positive environment, in which people build each other up and work as a team.

The community is also very important to them. Wilson said they try to give as much as they can. When a local church asked for a $25 gift card for an event, they gave it one for $100 instead, Wilson said. And during May, Lupus Awareness Month, they did a fundraiser to raise awareness and proceeds for the cause, as the disease is one that Wilson has personal connections to in his family and through losing a best friend to it. Wilson said they are hoping to be able to help in even larger ways as they continue to grow and have the means to do so.

The restaurant will continue to change its menu seasonally and experiment with new foods. “There are 26 countries on [the menu] right now, but they don’t sit in one continent or area,” Wilson said. At some point there may even be ravioli or one of its cousins on the menu, Wilson said.