Daisy Xinlei Lin

Daisy Xinlei Lin

Research brain. Builder hands. Eye for design.

Research Scientist & Engineer — Amazon AGI SF Lab

I work on RL post-training for AI agents. At Amazon AGI SF Lab, I worked on the end-to-end RL training recipe for Nova Act — Amazon's production browser-use agent — and build evaluation frameworks for agentic systems.

My PhD at NYU was about how humans plan and learn: I ran large-scale experiments to understand what makes people get better at complex tasks, and how that compares to AI.

I think AI should be humans' thought partners — adapting to collaborate with us better and better.

For fun, I explore new interaction paradigms for human-AI collaboration: tools that adapt to how you think, not the other way around.

  • Women are controlled by hormones more than anyone talks about. Every week I'm a different person. It's the most underestimated battle.
  • After walking 46 miles in Patagonia — got sick on day 3, had to recover overnight and keep going — I realized the human body's potential is basically unlimited.
  • You can run a marathon untrained. I ran the NYC Marathon in 2024 with barely any training, finished in about 6 hours. You just have to trust yourself and vibe with the incredibly encouraging New Yorkers.
  • Everything in moderation is the best philosophy.
  • My entire PhD could be done in two months with the tools we have today. That's not a complaint — it's the most exciting thing about this moment.
  • Making something you can hold — ceramics, tiramisu — after months of only making things in code is satisfying in a way I can't fully explain.
  • Teaching my grandparents to use AI is the hardest product problem I've ever worked on.
  • The best skincare routine is sunscreen and sleep.
  • Tiramisu is the perfect dessert. I will not be taking questions.

I snowboard when I can — Hokkaido is the dream — bake when I need to think, make ceramics, and am currently being managed by two cats named Boba and Milk who take their supervisory roles extremely seriously.

Currently deep in: Japanese ceramics, reward models, and the correct ratio of mascarpone to cream.