Eighty percent of my family's diet has a Mediterranean influence. Whether it be Spanish, Italian, Greek, French Provence, Cypriot, Turkish, Israeli or Lebanese.
These are all cuisines I experienced while training (many moons ago)
I love cooking other types of cuisine like Indian/Thai/Chinese/Caribbean/Cajun/North African/Mexican/traditional UK recipes etc but my ultimate favourite is what I'd call 'Mediterranean-fusion'.
Taking the best ideas of numerous cuisines and then using them to create a 'Big Stuey masterpiece' on a plate.
I never go to the exact letter when reading a 'new' recipe. A recipe should be a tune that you can sing your own song to.