It’s been 10 years since Patricia Lorenzetti joined the Maxum Foods team and we’re celebrating this awesome milestone. We caught up with Ged to have a chat about his journey and to talk through some of the highlights during his time at Maxum.
Tell us a little bit about yourself.
I’m originally from Brazil and started my career working for a large meat producer and exporter. I also hold a master’s degree in international business, and I moved to Australia in 2013. And because I’m proudly Brazilian, I talk fast, talk with my hands, love food, hug everyone, and somehow make everything feel a little more like a family BBQ.
My two little girls, Penny and Gabby, are my whole world — they’re the reason I push myself to keep growing. They’re my motivation and the reminder of why balance, purpose, and joy matter just as much as professional success.
Tell us a little bit about your journey at Maxum Foods.
Ten years ago, I joined Maxum without any prior experience in the dairy industry and without fully knowing what to expect.
What I did know was that during my interview with one of the owners, Dave Russell, I felt genuinely inspired — both by his vision for the business and by the culture he described. That conversation was ultimately what convinced me this was the right place to build my career in Australia.
From there, my journey has been defined by continuous growth, complex operational challenges, late-night problem-solving, and the occasional high-pressure container situation. Along the way, there have been many moments of genuine achievement that I am extremely proud of.
The Feed Division quickly became my home. Its fast-paced, dynamic, and often unpredictable environment has aligned perfectly with my strengths and motivated me to keep growing year after year.
What do you actually do at Maxum?
According to my daughters: “Mum moves milk everywhere and talks too much.”
Officially, I oversee the operational and supply chain functions for MaxFeed.
My role involves managing end-to-end planning, coordinating with multiple manufacturing sites, resolving issues before they escalate, and ensuring that every component of our production and logistics process aligns efficiently.
In simple terms: if it’s being blended, packed, shipped, labelled, or requires urgent intervention — it usually crosses my desk.
Why Maxum?
The people. Full stop. You don’t stay somewhere for 10 years unless you genuinely love the humans you work with.
Maxum feels like family — supportive, a bit crazy, always busy, but full of heart. It’s rare, and I don’t take it for granted.
What’s the one thing that has changed the most during your time at Maxum Foods?
The scale. When I joined, the Feed Division was small and simple. Now? We’re juggling multiple manufacturing sites, import permits, complex formulations, NZ and AU seasons, and a million moving pieces. It’s become a full operation — and I’m incredibly proud to have helped build that.
Nicknames: What do they call you in the office?
PATCHY, PATCH, PATI – and every single one has stuck over the years. I honestly love them all; each one feels like a little piece of my story here.
What is the best ‘work perk’ at Maxum Foods?
For me, it’s the trust and support. Maxum empowers people to take ownership of their roles, make decisions, and deliver their best work. That level of confidence and autonomy creates a culture where people genuinely want to excel.
On a more personal note, the connection with our Manila team has also become a real highlight — they truly feel like an extension of our Maxum family.
And of course, the office snacks are a welcome extra.
Do you have a favourite story from the last 10 years that you would like to share?
I definitely do — and it still makes the team laugh.
In my very first week at Maxum, Dave asked me, “How are you travelling?” — meaning how’s everything going?
But I had never heard that expression before, and I completely froze, thinking he was telling me I needed to travel somewhere… in week one! I remember standing there wondering, Where am I supposed to be flying to?
Once he explained it, we both burst out laughing — and I’ve never forgotten that phrase since.
What do you get up to when you’re not at work?
Outside of work, life is all about my girls — dance concerts, fairy notes, school events and birthday parties keep life busy and full.
I’m big on healthy cooking but equally passionate about good snacks, so our kitchen is always busy.
I absolutely love decorating and celebrating any festive season; if there’s an excuse to create magic at home, I’m the one there pulling out the decorations, lights and sparkle.
And my happy place is simply being with my daughters — singing, dancing and all the small everyday moments that make life feel complete.
Congratulations on 10 years Patricia! We are looking forward to many more years with you on the team.
