In the aim of protecting stainless steel surfaces against protein and/or bacterial adhesion, thin films including the glycosidase hen egg white lysozyme (HEWL) and/or the synthetic polymer poly(ethylene glycol) (PEG) were covalently coated onto flat substrates by wet chemical processes. Chemical grafting of both species was carried out by covalent binding to surfaces pretreated by the polyamine poly(ethylene imine) (PEI). Surfaces were characterized at each step of functionalization by means of reflection-absorption infrared spectroscopy by modulation of polarization (PM-RAIRS) and X-ray photoelectron spectroscopy (XPS) to determine the atomic and molecular composition of the interfaces, respectively. Then, the ability of the so-modified surfaces to prevent protein adsorption and bacterial adhesion together with their biocide properties were demonstrated by three local tests employing bovine serum albumin (BSA), and the bacteria Listeria ivanovii and Micrococcus luteus. A new test was implemented to assess the local enzymatic properties of HEWL. Cografting of PEG and HEWL resulted in a surface with both antiadhesion and antibacterial properties.