As an ad­mirer of na­ture, travel and an ac­tive life­style, it’s no sur­prise that Alex Chante­caille—of the epony­mous, fam­ily-run cos­met­ics com­pany—has a soft spot for Mykonos, Greece. Dis­cover her favourite ways to un­wind in this sea­side town.



The beach at Agios Sostis is pure par­adise. There are no ameni­ties in sight and get­ting there re­quires a steep, down­hill hike—and that’s only af­ter you’ve found it (the re­ward at the end of a long, wind­ing path on the far end of the is­land). The tav­ern at the top of the cliff is per­fect for an idyl­lic meal, which usu­ally be­gins around five o’clock in the evening—nicely in sync with the sun­set.

On the op­po­site end of the spec­trum, the beach club called Jackie O’s has a beau­ti­ful restau­rant that fea­tures a must-see karaoke drag show ev­ery af­ter­noon. The whole ex­pe­ri­ence is truly out of this world, and it’s rather spec­tac­u­lar to watch peo­ple of all ages, gay and straight, all hav­ing fun and cel­e­brat­ing free­dom of ex­pres­sion.


A visit to Mykonos wouldn’t be com­plete with­out a stroll past the wind­mills down by the port. The cone-shaped, thatched roofs and white­washed walls of the wind­mills look like they’ve been pulled out of a post­card. Re­cently, th­ese his­tor­i­cal struc­tures were ren­o­vated into apart­ments, and I al­ways think that it would be so mag­i­cal to stay in one.

“A visit to Mykonos wouldn’t be com­plete with­out a stroll past the wind­mills by the port.”


Alemà­gou Beach Bar is by far the most re­laxed place to spend the en­tire day. Won­der­fully com­fort­able mat­tresses sit un­der­neath Alemà­gou’s awnings, right by a pro­tected cove that’s ideal for swim­ming. Since the bar is tricky to get to, it stands apart from some of the more tourist-heavy at­trac­tions. The DJ here is amaz­ing—and cute, too. (Mu­sic is an­other thing that I love about Mykonos— there is a sound­track to ev­ery part of your day here.) Af­ter a swim amongst the rough waves and a game or two of vol­ley­ball, I have a big plate of spaghetti with clams and a glass of rosé.

Back at home, we make Cam­pari and soda, which is the most re­fresh­ing post-beach cock­tail to sip on when in the Greek is­lands. Mastika—liquor made with the resin from in­dige­nous mas­tic trees—on ice also makes a di­vine post-beach drink or aper­i­tif.

If you pre­fer to ven­ture back into town, Uno Con Carne serves de­li­cious and in­ven­tive latenight cock­tails, like rose-in­fused mar­ti­nis, that you can sip un­der the stars.


Santa Ma­rina, a sea­side lux­ury ho­tel, is my favourite spot to stay. The prop­erty is su­per chic, and the sweep­ing views of the sur­round­ing azure wa­ter are ab­so­lutely breath­tak­ing. The pools are like no other and they're sur­rounded by over­sized cush­ions, so you can lounge out­side all day long. The prop­erty serves a phe­nom­e­nal lunch on their out­door ter­race, too.


I was in­vited by Na­tional Geo­graphic to speak at a global con­fer­ence about Chante­caille’s sup­port for var­i­ous oceanic causes. It was a true hon­our, as marine bi­ol­o­gist Sylvia Earle and my friend Dr. En­ric Sala—both ex­plor­ers-in-res­i­dence for Na­tional Geo­graphic— were in the au­di­ence. I am con­stantly in­spired by what they have each done to raise aware­ness for eco­log­i­cal is­sues like co­ral loss, the di­min­ish­ing num­bers of cer­tain shark species and the dev­as­tat­ing ef­fects of seafloor scrap­ing. What re­ally struck me were the ac­co­lades that I re­ceived af­ter­wards. The Na­tional Geo­graphic team was thrilled with how we use our com­pany as a ve­hi­cle for com­mu­ni­cat­ing en­vi­ron­men­tal is­sues.

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