66° Expeditions: New Kids on the Expedition Cruise Block

New kids on the block, the Chinese-backed 66º Expeditions, made their debut in a small expedition ship cruising earlier in 2025. They’ve launched with Arctic itineraries around Iceland, Svalbard, and East Greenland. After this season finishes, when the Arctic winter arrives, they will reposition their operations to the wonders of Antarctica, for voyages between late October and March. 

Given their newness and the fact that their trips will be undertaken in the most remote and hostile seas on Earth, it might seem forgivable to seek out a more experienced operator with a proven track record in polar travel. Yet, although new in name, 66º Expeditions’ operations are constructed from solid, well-honed foundations. 

For a start, they’ve purchased a tried, tested, and stylish performer of polar voyages, called Seaventure. Built in Japan in 1990, this 111.5 metre-long vessel is classically strong and stable. It has a capacity for 139 passengers in spacious staterooms within its eight decks. Her reinforced hull can push through first-year sea ice, and the ship features excellent wildlife-watching spaces off the bow and on the 5th deck stern. 

Yet it’s the staff that make for a fantastic voyage, and 66º Expeditions are utilising seasoned professionals who have travelled and worked extensively in extreme polar locations. This means they can deliver the three key elements for a successful voyage:

• Exciting navigations
• Great off-ship adventures and learning
• Comfortable cabins, great food, and beverages

During my recent voyage around Svalbard with them, I caught up with those tasked with delivering these key elements to ask them what makes for a perfect expedition voyage.

Ukrainian Artem has been at sea for 17 years, during which time he has gained a reputation as a skilled and adventurous skipper in the polar regions. He started working with Seaventure at the launch of 66º Expeditions' first Arctic season and will sail with them in Antarctica. 

"For the last few years I've captained only newer ships, so at first I was sceptical about commanding an older vessel," says Artem. "She's an ice-class 1A Super and should not be as efficient for manoeuvring as the newer ships. However, she handles well and performs manoeuvres just as well as newer vessels in the same wind conditions, despite having less power. She's very stable in rough seas, and what I like about the design is the stateroom cabins with balconies are high above the sea level, which means we can take five-to-seven metres of sea without exposing the guests to the swell," he says.

Given the fearsome reputation of the Southern Ocean, especially the Drake Passage, he says the Arctic can present bigger navigational challenges. "Especially Greenland, as it is really poorly charted along its coastline". He says the Denmark Strait can be very rough to sail, although he concedes his biggest seas came once with 10-metre-high waves in the Antarctic Sound. "We had to hide behind the South Shetland Islands down there for safety," he adds. "But I think this new company has had good luck so far, I can sense it. Maybe 66 is a lucky number in Chinese". He says one day he'd like to sail an icebreaker up to the North Pole. "There would be lots of wildlife, but I couldn't do this for months on end because the sound of breaking ice would drive the crew crazy".

And the ingredients for a good voyage? "Always have more than a Plan A as the weather can affect everything," he says. "And keep the itinerary varied so guests can get a mix of glaciers, wildlife, zodiac cruising, hikes, and kayaking. Variety makes for a great experience".

A German expedition leader of Polish extraction, it was Kuba's job to make decisions during our voyage on off-ship activities and the academic and scientific content onboard. This former glacier guide was on his 3rd Seaventure voyage and has been coming to the Arctic on vessels since 2018. 

"As expedition leader, you have to be on guard because on every landing there could be a polar bear and on every zodiac cruise the wind can change quickly," he says. "But the true challenge is managing people, so guides and passengers are happy".

"The secret to keeping guests happy is to make sure when there is good weather, you are in the right spots at the right time for wildlife". A current challenge, he concedes, is balancing the desire of guests to see polar bears with new Norwegian regulations prohibiting getting within 300 metres of them. The welfare of the bears, alongside passenger safety, has to be considered, says Kuba.

He will return to Antarctica this coming southern hemisphere winter season. Which would he recommend joining Seaventure on? The Arctic or Antarctica? "I think Antarctica, as the mountains and the landscape are truly lovely, the glaciers are amazing, and there are so many whale sightings. The wildlife is more predictable, but the wind is a true challenge for travellers," he says. Alternatively, the Arctic weather is a lot more stable, but wildlife is harder to find. "There are no easy-to-find penguin colonies up here, and even the walrus haul-outs can be hit and miss. In the Arctic, we have to be a lot more present and do a lot more scouting to find wildlife. It's like a hunt," he says.

A great captain and expedition team is, of course, vital. But ultimately, every guest desires a comfortable, warm cabin and to be well-fed and well-watered. Not least when you've had a long day off the ship and return a little cold and hungry. Being a hotel manager at Seaventure is a significant responsibility, encompassing both food and beverage operations: from stocking supplies and managing the restaurant team and attendants who keep the ship's staterooms spotlessly clean.

Few have a more impressive résumé than Romanian Sergiu Cumpanasoiu, Seaventure's hotel manager. The 53-year-old has been at sea for 24 years and has been with the ship since 2021. "I started in the engine department, but I didn't like the smell down there, so I went into hospitality. I began washing plates, then transitioned to housekeeping, followed by the bar, where I worked as a waiter. I then became a restaurant manager and eventually rose to the position of Food and Beverage Controller. I have a complete grasp now of the whole operation," says Sergiu.

He's a busy man on board. "I'm in charge of all provisioning, the galley, and bar, as well as 44 staff. The biggest challenge is implementing the provisions because Svalbard is not easy to obtain all the necessary items. I need to plan ahead properly to ensure the correct quantities and items. For instance, with proteins, we plan ahead for two months. It's a lot of food, sometimes 40 tonnes for a vessel like this," he says. He adds 66º Expeditions has presented an exciting new challenge with more Chinese guests. "We have changed the menu and added more Chinese cooks. But you must balance all tastes. Today we made traditional Sunday lunch to offer alongside fresh handmade noodles". 

The secret," he says, to a good voyage is keeping his crew happy. "If they're happy and well-motivated, then this will show when they interact with guests. You want to see your waiter smiling when he or she comes to your table," he says.