Right now I think the only one I'm not is a Wild One.
I have been brewing for a few years, but I can't brew that much because I don't have many to share with, and even so I'm not going to share my more mediocre brews because I don't want people thinking I brew crappy beer, which is why I mainly brew 1 and 3 gallon batches. So my process has been pretty slow.
So I'm an "old-school master" because some of the brews I'm making are the only examples of that beer I can get my hands on and I just have to trust that I'm doing a decent job at it. It worked out well for my Kolsch, Berliner Weisse and Bier de Garde, when I tasted commercial examples of those later I found out I wasn't far off.
I'm a "scientist" in that I've gone from brewing in a LBK to small BIAB brews in a kettle to finally having a proper mash tun for all grain and partial-extract brews. I also customized my own lager fridge from a dorm fridge. I haven't been doing anything that people here would consider radical, but I have been almost constantly tweaking my process just to get it to work because I only brew what would amount to every other month or so. When I brew that infrequently it takes a while to correct mistakes. If I had the money up front and I knew I would like brewing this much I would have immediately bought the gear for a mash tun and I'd probably be kegging by now.
I don't think others would call me a "recipe innovator", but I have made a few SMaSH brews just because I want to figure out what some of these malts contribute to a beer. I've used MCI Stout Malt and Kolsch Malt, which I guess not every brewer has tried. I've also thrown some goofy stuff into brews, like rhubarb and whey. But of all these only the whey was my own idea, everything else I gleaned from youtube, mostly BrewingTV and Chop&Brew. So I would call myself more of a recipe copycat. I haven't come up with my own "complex" recipe ever, and while I would like to keep trying out different base malts (I want to make a MCI Stout Malt SMaSH to see what it is like) I wouldn't call it radical.