Chef Roy Yamaguchi will mark the 20th anniversary of his flagship Roy's Hawai'i Kai restaurant with a pair of fundraising events involving 24 world-renowned chefs.

The foodie galas will benefit culinary education organizations.

The first event is a 20th Anniversary Gala Dinner Oct. 4 at Pier 38, 1131 Nimitz Highway, to raise funds for the Culinary Institute of the Pacific in Hawai'i. Featured chefs are Celestino Drago of Drago, Beverly Hills; Michael Ginor of Hudson Valley Foie Gras; Sam Leong of Tung Lok Group, Singapore; Nobu Matsuhisa of Nobu's/Matsuhisa; Francois Payard of Payard Patisserie & Bistro, New York; Alessandro Stratta of Alex at the Wynn Hotel, Las Vegas; Charlie Trotter of Charlie Trotter's, Chicago; Tetsuya Wakuda of Tetsuya's, Sydney; and Yamaguchi.

Tables of 10 — limited to 25 tables, or 250 guests at $10,000 per table, $8,000 of which is tax deductible — are available. For reservations, call Robbyn Shim at Roy's, 396-7697.

The second party is a Special Walk Around (Grazing) Dinner, from 5 to 8 p.m. Oct. 5 at the Farmers Market site, Kapi'olani Community College, to benefit the Culinary Institute of America.

Participating chefs are Floyd Cardoz of Tabla, New York; Josiah Citrin of Melisse, Santa Monica; Darryl Fujita of Halekulani Hotel; Lee Hefter of Spago Beverly Hills; Tony Liu of Morandi, New York; Raphael Lunetta of JiRaffe, Santa Monica; Tsutomu Ochiai of La Bettola Restaurant, Tokyo; "Iron Chef" Hiroyuki Sakai of La Rochelle, Tokyo; Hiro Sone/Lissa Doumani of Terra/Ame, San Francisco/Napa; Ron Siegel of The Dining Room at Ritz-Carlton San Francisco; Ming Tsai of Blue Ginger, Boston; Yuji Wakiya of Turandot/Wakiya at The Gramercy Park Hotel, New York; Ronnie Nasuti of Roy's Hawaii Kai; Alan Wong of Alan Wong's; and John Finger/Terry Sawyer of Hog Island Oyster Company, San Francisco.

Tickets are $200 per person. For reservations, check with O'ahu Roy's locations — Hawai'i Kai, 396-7697; Waikiki, 923-7697; and Ko Olina, 676-7697.