I think that's the right approach. You should go to the tailor who offers the cut you like, and then let him do his thing. Much the same way you go to a Michelin-starred restaurant for the chef; you would have to have some balls to ask such a chef to change his recipe for you.
However, tailors who are good and affordable are so few and far between that, in practice, flexibility of Mina's sort is very welcome. It's one of those things where the praxis and the theory don't really line up.