“I never really have been a person who separated work and life. It mixes.”

“My life is my work. My work is my life.”

Damola Adamolekun is the CEO of restaurant chain P.F. Chang’s and lives in Scottsdale, Arizona. He starts the day with an early-morning workout and commutes 20 minutes to his office. He often visits restaurants to meet the team and get feedback.

So says Damola Adamolekun, former Wall Street whiz-turned-CEO-of casual-dining restaurant chain P.F. Chang’s. In the midst of the remote work revolution, employees worldwide have been fighting for a better work-life balance, pushing back against employer mandates to return to office and advocating for four-day workweeks. Even global superstar Rihanna recently expressed that finding “balance is almost impossible.”

But for Adamolekun, work and life have never been separate. “I never really have been a person that separated work and life,” he tells Fortune. “It mixes.”

That might be because the 34-year-old has a lot on his plate. He’s one of the few Black CEOs leading a major U.S. company; there are only six black CEOs in the Fortune 500, and only 8% of C-Suite executives are Black, according to a 2021 Washington Post analysis of the 50 most valuable companies. And Adamolekun balances running the helm with his job as a partner at Paulson & Co., the hedge fund that acquired the Asian-inspired restaurant chain in 2019.

It follows a successful career in private equity, where Adamolekun worked at top companies, including Goldman Sachs and TPG Capital. He says he dedicated his finance era to “working all the time,” even on the weekends.

“I thought it was fun. So it wasn’t like I had to go in on a Saturday,” Adamolekun said. “It was like ‘I got stuff to do, and I want to knock it out, or I want to look at something.’”

It’s not unlike the life of many financiers and CEOs, who are known for logging after work hours to get the job done. He says he still works on the weekends and can sometimes be found checking emails by the pool.

Although Adamolekun has never prioritized finding a work-life balance, he acknowledges that work impacts people differently. “It’s an individual thing,” he says, adding that you should separate the two if work is stressful. That’s why he encourages employees to build in “buffers,” taking a day off on a Tuesday or Wednesday since weekends are usually busy at the restaurant due to higher demand.

But for him, despite all the pressures of being a chief executive, “work doesn’t stress [him] out.”

Adamolekun gave Fortune a sneak peak into his daily routine, which kicks off at 4 a.m. sharp.