Dr Alexis Verpaele

Dr. Alexis Verpaele

Alexis Verpaele has been a plastic surgeon since 1997. He is a graduate of the Sint Barbara College in Ghent and earned his medical degree from Ghent University in 1988. Next, he studied to become a general surgeon at Ghent University and did internships in the fields of vascular surgery, intestinal surgery and heart surgery. After acquiring the General Surgeon degree, Verpaele moved on to the plastic surgery programme, which first took him to Norwich (United Kingdom) for a year and then concluded with another two years at Ghent University under the wings of professor Stan Monstrey. He earned his degree as a specialist in plastic, reconstructive and aesthetic surgery in 1997.

Dr Verpaele was a staff member of Ghent University’s Plastic Surgery department for two years, where he focused on microsurgical reconstructions, among other things. During this time, he also studied ear reconstruction under Dr Françoise Firmin in Paris. To this day, he remains particularly interested in the reconstruction of normal-looking ears.

Since 2008, Alexis Verpaele has been a board member of the Royal Belgian Society for Plastic Surgery. He was also actively involved in the realisation of the new law that regulates the qualifications required to perform aesthetic surgery, which entered into force on 23 May 2013. Verpaele is an active member of the International Society of Aesthetic Plastic Surgery (ISAPS) and the American Society of Aesthetic Plastic Surgery (ASAPS).

In 2015, he earned a doctoral degree (PhD) from the Faculty of Medicine of the Vrije Universiteit Brussel with research into “Minimizing Face-Lift Stigmata and Complications with the MACS-lift”. Together with his associate Patrick Tonnard, he has published dozens of articles in prominent international scientific journals and he has given hundreds of international lectures on aesthetic surgery of the face, eyelids and breasts. Recently, he has mainly been involved in research into the regenerative properties of fat transplants (“nanofat”).

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