Mina Ebrahimi was born in Iran before her family immigrated to the United States in the year 1978. Mina Ebrahimi’s family relocated due to the great revolution that occurred in Iran during the late 1970’s, and she was only seven years of age at that time.
Mina Ebrahimi is the founder and owner of Saint Germain Catering, which is a renowned food catering unit. Mina Ebrahimi began her career at Tiffany’s bakery at the age of 11 only. Her parents acquired the bakery located in Seven Corners after their immigration into the United States.
Mina Ebrahimi worked at the catering unit for a long time to gain vital skills in the business including customer service. Courtesy of Mina Ebrahim, Tiffany’s bakery expanded to serve a broader market.
To accommodate many customers, the bakery had to move its base to Tyson’s Galleria as Saint Germain’s. She left Tiffany’s to found her catering firm after saving enough for capital.
Mina Ebrahimi established Saint Germain Catering with the aim of targeting the corporate market. She was hired to provide services to private parties, weddings, and corporate luncheons. The firm has since then grown immensely to accommodate over forty highly skilled and specialized employees.
Mina Ebrahimi has won herself a couple of awards since the inception of Saint Germain’s. In the year 2014, she was won the Enterprise Women of the Year Award. She also emerged top of the Top 40 under 40 in the year 2010.
Mina Ebrahimi is renowned for her benevolent work. She sponsored a cancer detection dog, McBaine of Penn Vet Working Dog Centre at the University of Pennsylvania. It has been involved in the detection and treatment of early ovarian cancer in several women.
She has set aside a percentage of profits from her firm to aid in cancer research at the University of Pennsylvania. She also established Jack-Ebrahim program, the only radiology veterinarian program in the country.
To empower women entrepreneurs, she founded the Mina Ebrahim Foundation which supports business women of all ages. She has also participated in many professional workshops that significant in cuisine business techniques.